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lamb ribs.

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ALSO KNOWN AS

raw lamb rib

Recipes with lamb ribs + Add to pantry

SERVING

CALORIES

361

PROTEIN

16.5g

CARBS

FAT

32.4g

FIBER

NUTRITION PROFILE · per 100 g

Everything in this ingredient.

MACRONUTRIENTS

Calories361kcal—

Protein16.5g33%

Carbohydrates0g0%

Fiber0g0%

Sugar0g0%

Total fat32.4g42%

Saturated fat14.8g74%

Trans fat1.2g—

Cholesterol92mg31%

Water50.2g—

MINERALS

Sodium72mg3%

Potassium222mg5%

Calcium15mg1%

Iron1.6mg9%

Magnesium18mg4%

Phosphorus145mg12%

Zinc3.8mg35%

Copper0.10mg11%

Manganese0.02mg1%

Selenium21.4µg39%

VITAMINS

Vitamin A0µg0%

Vitamin C0mg0%

Vitamin D0.10µg1%

Vitamin E0.20mg1%

Vitamin K3.6µg3%

Thiamin (B1)0.10mg8%

Riboflavin (B2)0.20mg15%

Niacin (B3)5.1mg32%

Pantothenic acid (B5)0.60mg12%

Vitamin B60.10mg6%

Folate (B9)2.0µg1%

Vitamin B122.3µg96%

%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.

MEASUREMENT CONVERSIONS

How much is what.

1 oz28.4g

1 lb453.6g

1 piece95g

HEALTH BENEFITS

Why eat it.

✓Excellent source of high-quality complete protein, essential for muscle repair, growth, and overall body function.
✓Rich in heme iron, a highly bioavailable form that helps prevent anemia and supports oxygen transport in the blood.
✓Provides significant amounts of B vitamins, particularly Vitamin B12 for nerve function and red blood cell formation, and Niacin (B3) for energy metabolism.
✓Good source of essential minerals like zinc, which supports immune function and wound healing, and selenium, a powerful antioxidant.

COOKING TIPS

In the kitchen.

1For tender, fall-off-the-bone meat, use a low-and-slow cooking method like braising, slow-roasting, or smoking before finishing on a high heat grill or broiler to crisp the exterior.
2Season generously before cooking. Lamb pairs well with robust flavors like garlic, rosemary, thyme, oregano, mint, and lemon.
3To render the fat effectively and achieve a crispy skin, score the fat cap before cooking and start the ribs fat-side down in a hot pan before transferring to the oven.
4Allow the ribs to rest for 10-15 minutes after cooking before cutting. This allows the juices to redistribute, resulting in more flavorful and moist meat.

STORAGE

Keep it fresh.

Store fresh lamb ribs in the coldest part of the refrigerator (below 40°F or 4°C) in their original packaging for up to 3-5 days.
For longer storage, wrap ribs tightly in plastic wrap and heavy-duty foil or place in a freezer-safe bag, removing as much air as possible. Freeze at 0°F (-18°C) for up to 9 months.

FAQ

Frequently asked questions.

Are lamb ribs healthy?

Lamb ribs are a rich source of high-quality protein, essential B vitamins (like B12 and Niacin), and vital minerals such as iron, zinc, and selenium. However, they are also high in calories and fat, particularly saturated fat, so they should be consumed in moderation as part of a balanced diet.

How much protein, calories, and fat are in lamb ribs?

Per 100g, lamb ribs contain approximately 361 calories, 16.5g of protein, and 32.4g of fat. They contain 0g of carbohydrates. This makes them a calorie-dense and protein-rich food.

Are lamb ribs good for weight loss?

Due to their high calorie and fat content (361 calories and 32.4g fat per 100g), lamb ribs are not typically considered ideal for weight loss when consumed in large portions. While they provide satiating protein, portion control is crucial if you are managing your caloric intake for weight loss.

Are lamb ribs keto-friendly?

Yes, lamb ribs are very keto-friendly. They contain 0g of carbohydrates and are high in fat (32.4g per 100g) and a good source of protein (16.5g per 100g), aligning well with the macronutrient ratios required for a ketogenic diet.

Are lamb ribs gluten-free?

Yes, lamb ribs are naturally gluten-free. As an unprocessed meat product, they do not contain any gluten. However, always check marinades or rubs if using pre-seasoned ribs to ensure they are also gluten-free.

Are lamb ribs halal or kosher?

Lamb ribs can be halal or kosher, but this depends on how the animal was slaughtered and processed according to Islamic (halal) or Jewish (kosher) dietary laws. The meat itself is permissible, but certification is required to ensure it meets the specific religious standards.

How do you cook lamb ribs?

Lamb ribs are best cooked slowly to tenderize the meat and render the fat. Popular methods include slow roasting, grilling over indirect heat, braising, or smoking. They often benefit from a marinade or rub and can be finished with a glaze.

What do lamb ribs taste like?

Lamb ribs have a rich, distinctive flavor that is more robust than beef ribs, with a slightly gamey undertone characteristic of lamb. When cooked properly, the meat is tender and juicy, with a savory taste that pairs well with herbs like rosemary, thyme, and garlic.

How do you store lamb ribs?

Fresh lamb ribs should be stored in the coldest part of your refrigerator, ideally in their original packaging or a sealed container, for 3-5 days. For longer storage, lamb ribs can be frozen for up to 6-9 months in airtight packaging to prevent freezer burn.

How do you know if lamb ribs are fresh or spoiled?

Fresh lamb ribs should have a reddish-pink color, a firm texture, and a mild, slightly gamey smell. If the ribs have a grayish or greenish tint, a slimy texture, or a strong, sour, or off-putting odor, they are likely spoiled and should be discarded.

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