Lamb Loin Chops
3 – 6 pcs/pack @ approx. 650g of New Zealand’s best Lamb Loin Chops (Frozen)
Celebrating 40 years of farming, Wilkins Farming Co continues to provide exceptional delivery through the combination of their best in class genetics, lush pastures, leading edge technology, and hand selection of their products.
Nurtured and nourished in the most pristine natural environment, enjoy 100% grass fed lamb that has a delicate taste, and elegant silky texture of one of the word’s exquisite meats.
Their Lamb Loin chops is an excellent source of essential nutrients with a small serving contributing to a healthy diet of protein, iron and other important vitamins and minerals. Considered as a favorite for its delicious subtle sweetness and versatility as partner for a variety of dishes.
Lamb is mainly composed of protein but also contains varying amounts of fat.
A 3.5-ounce (100-gram) serving of roasted lamb provides the following nutrients :
- Calories: 258
- Water: 57%
- Protein: 25.6 grams
- Carbs: 0 grams
- Sugar: 0 grams
- Fiber: 0 grams
- Fat: 16.5 grams
Like other types of meat, lamb is primarily composed of protein.
The protein content of lean, cooked lamb is usually 25–26%.
Lamb meat is a high-quality protein source, providing all nine essential amino acids your body needs for growth and maintenance.
Therefore, eating lamb — or other types of meat — may be especially beneficial for bodybuilders, recovering athletes, and people post-surgery.
Eating meat promotes optimal nutrition whenever muscle tissue needs to be built up or repaired.
Lamb contains varying amounts of fat depending on how much of it has been trimmed away, as well as the animal’s diet, age, gender, and feed. The fat content is usually around 17–21%.
It is composed mainly of saturated and monounsaturated fats — in approximately equal amounts — but also has small amounts of polyunsaturated fat.
Thus, a 3.5-ounce (100-gram) serving of roasted lamb provides 6.9 grams of saturated, 7 grams of monounsaturated, and only 1.2 grams of polyunsaturated fat.
Lamb fat, or tallow, usually contains slightly higher levels of saturated fat than beef and pork.
Saturated fat has long been considered a risk factor for heart disease, but many studies have not found any link.
Lamb tallow also contains a family of trans fats known as ruminant trans fats.
Unlike trans fats found in processed food products, ruminant trans fats are believed to be beneficial for health.
The most common ruminant trans fat is conjugated linoleic acid (CLA).
Compared to other ruminant meats — such as beef and veal — lamb contains the highest amounts of CLA.
CLA has been linked to various health benefits, including reduced body fat mass, but large amounts in supplements may have adverse effects on metabolic health.