Is this lamb cut fatty or lean? (rib)

Korean lamb cut, this is named "galbi" which stands for rib meat. It is different from french rack or shoulder rack, which contains bones. What is the exact name instead of just "lamb ribs" in other countries?

And I wonder if this is a lean cut or fatty cut. Google and FatSecret says that lamb rib meat is 300kcal per 100g, so is it true for these boneless "rib meat"? It seems redder than Korean lamb loin cuts, but does this have more marbling than loin or french rack?