Braised Lamb Flap with Garlic and Herbs
Braised Lamb Flap with Garlic and Herbs is a rich, slow-cooked dish featuring tender cuts of lamb belly or flank, simmered with generous amounts of garlic, rosemary, thyme, and other aromatic herbs. This hearty preparation is common in Mediterranean and Middle Eastern cuisines, where slow braising transforms the flavorful, fatty cut into a succulent, fall-apart tender meal often served with bread or rice.
🍽️ Nutrition at a glance
This dish is high in protein and fat, providing a substantial amount of iron, zinc, and B vitamins, particularly B12. A typical serving contains roughly 450-550 calories, depending on the cut of lamb and amount of added oil or butter.
Nutrition breakdown
| Calories | 500 kcal |
| Protein | 35 g |
| Carbs | 5 g |
| Fat | 38 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Iron | 3.5 mg |
| Zinc | 6 mg |
| Vitamin B12 | 2.8 mcg |
| Potassium | 420 mg |
| Phosphorus | 280 mg |
| Niacin (B3) | 8 mg |
| Selenium | 30 mcg |
| Vitamin B6 | 0.4 mg |
Per 1 serving (250 g) · estimated, varies by recipe
💡 What's interesting
Lamb flap is a flavorful, well-marbled cut that benefits greatly from slow braising, which breaks down connective tissue into gelatin, creating a rich, silky sauce. The generous use of garlic and herbs not only enhances flavor but also adds antioxidant compounds that complement the meat's nutritional profile.
