Braised Lamb Breast
Braised Lamb Breast is a slow-cooked, savory dish where lamb breast is simmered until tender in a flavorful liquid, often with aromatics like onions, garlic, herbs, and sometimes wine or broth. The cut is fatty and connective tissue-rich, making it ideal for low-and-slow cooking methods that break it down into succulent, fall-apart meat. It's a hearty comfort food found in various cuisines, including Middle Eastern, Mediterranean, and British cooking.
🍽️ Nutrition at a glance
This dish is high in protein and fat, providing a good source of iron, zinc, and B vitamins like B12. A typical serving contains roughly 400-500 calories, with the majority coming from protein and fat.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 5 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 600 mg |
| Iron | 3.5 mg |
| Zinc | 6 mg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 30 mcg |
| Phosphorus | 250 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.4 mg |
| Potassium | 350 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Braising transforms a tough, economical cut into a tender delicacy, showcasing a culinary principle of patience over premium ingredients. Nutritionally, the slow cooking helps release minerals from the bones and connective tissue, enhancing the dish's nutritional profile.
