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A chop from the sirloin end of the leg of lamb. It is identifiable by the crosscut section of round leg bone within the meat. Sirloin chops are very meaty and make a larger and more economical chop than either rib or loin chops.
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USDA Nutrition Facts |
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| Serving Size 3 oz |
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| Calories 188 |
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| Protein 27g |
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| Total Fat 7g |
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| Total Carbohydrates 0g |
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| Potassium 354mg |
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| Sodium 66mg |
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| Cholesterol 85mg |
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| Serving Size 1 oz |
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| Calories 132 |
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| Protein 20g |
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| Total Fat 4g |
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| Total Carbohydrates 0g |
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| Potassium 342mg |
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| Sodium 64mg |
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| Cholesterol 64mg |
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| Serving Size 3 oz |
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| Calories 235 |
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| Protein 25g |
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| Total Fat 13g |
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| Total Carbohydrates 0g |
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| Potassium 336mg |
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| Sodium 64mg |
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| Cholesterol 85mg |
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Sirloin Chop, Lamb term - Related Content |
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| A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb. The rib chop has somewhat more fat than the loin chop and is therefore ... |
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| Loin chops, which are crosswise slices from the loin roast, are the leanest, tenderest, and most expensive of the various lamb chops. They are easy to identify because of the ... |
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| A utensil that is typically a self-contained unit to hold food while a spring-loaded mechanism with blades chops the food beneath. Most often round in shape, a food chopper will ... |
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| A crosscut steak from the beef sirloin. There are several different sirloin beefsteaks and each is given a different name depending on the shape of the piece of hipbone that is ... |
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| A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut. In addition to salads, this green can also be steamed and served as a ... |
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Chops
Chops are among the most popular fresh lamb cuts. The most tender
and expensive chops are cut from ... |
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Lamb cooking temperatures are important to monitor in order to ensure meat is safely cooked to the proper temperature. When preparing lamb, use the chart below as a guide to ... |
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| General Guidelines | Charcoal Grill | Gas Grill | Doneness | Roasting a Whole Lamb
Rotisserie cooking requires three key components: The spit assembly, a means to turn ... |
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There are two general methods used for cooking lamb: dry heat and moist
heat. In dry heat cooking (grilling, rotisserie, broiling, ... |
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| This will work best with loin or rib chops, at least 1 inch thick. |
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| Marinating the lamb makes it even more tender than normal. The meat has a fuller flavor especially when grilled. My kids liked it even more than beef steak. |
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| Tender lamb chops, grilled with a bit of olive oil, lemon juice, and fresh rosemary, are accentuated with a delicious aioli sauce. Try this easy-to-prepare lamb recipe as a terrific Easter dinner alternative to traditional roast leg of lamb. |
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| Although lavender is usually valued for its aromatic contribution to sachets and pot-pourri, it adds, when used sparingly, an interesting undertone to more familiar herbs such as rosemary and thyme. Try using the smaller amount at first. |
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| A simple marinade gives these lamb chops an elegant taste. |
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