Braised Lamb Flap with Root Vegetables
Braised Lamb Flap with Root Vegetables is a hearty, slow-cooked dish featuring tender pieces of lamb flap simmered alongside chunky root vegetables like potatoes, carrots, and onions. This comforting one-pot meal is a staple in many home kitchens across China, particularly popular in northern and western regions where lamb is a common protein.
🍽️ Nutrition at a glance
This dish is high in protein from the lamb and provides a good balance of carbohydrates and fiber from the root vegetables. A typical serving offers a substantial calorie range, roughly between 400-600 calories, depending on the cut of lamb and the amount of cooking oil used.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 28 g |
| Carbs | 15 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Iron | 3.5 mg |
| Zinc | 5.0 mg |
| Vitamin B12 | 2.5 mcg |
| Potassium | 450 mg |
| Phosphorus | 220 mg |
| Niacin (B3) | 6.0 mg |
| Selenium | 18 mcg |
| Vitamin B6 | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish embodies the Chinese culinary principle of 'warming' foods, often enjoyed in colder months to nourish the body. The slow braising method allows the lamb to become exceptionally tender while the vegetables absorb the rich, savory flavors of the cooking liquid, creating a deeply satisfying and cohesive meal.
