Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations Papyras Classics

← Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Chapter 21

Lamb chops

or mutton chops are the short ribs with attached flesh of lamb or young sheep. They are considered to be the most desirable part of the young sheep or lamb for edible purposes. The average composition of the edible portion of a number of samples of lamb chops is given in the following table:

Water, 63.98 percent

Solids, 36.02 „

Nitrogen, 4.35 „

Phosphoric acid, .61 „

Sulfur, .24 „

Fat, 7.09 „

Ash, 1.49 „

Protein, 27.18 „

Roast lamb, as shown by the above data, has less water, more fat, and more protein than lamb chops.