Chinese Red-Braised Lamb
Chinese Red-Braised Lamb (红烧羊肉) is a classic winter dish from Northern China, particularly popular in regions like Shanghai, Xinjiang, and Inner Mongolia. It features tender chunks of lamb slow-braised in a rich, savory-sweet sauce made from soy sauce, rock sugar, Shaoxing wine, and a blend of aromatic spices like star anise, cinnamon, and ginger.
🍽️ Nutrition at a glance
This dish is high in protein and fat, providing a substantial amount of iron, zinc, and B vitamins from the lamb. A typical serving contains roughly 400-500 calories, depending on the cut of meat and amount of sauce used.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 10 g |
| Fat | 30 g |
| Fiber | 1.5 g |
| Sugar | 3 g |
| Sodium | 900 mg |
| Iron | 4.5 mg |
| Zinc | 7 mg |
| Potassium | 420 mg |
| Phosphorus | 280 mg |
| Vitamin B12 | 3.2 mcg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.5 mg |
| Selenium | 35 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, red-braised lamb is considered a warming dish in Traditional Chinese Medicine, believed to combat cold and boost energy during winter months. The 'red-braising' technique itself is a cornerstone of Chinese cooking, using soy sauce and sugar to create a deep, glossy, umami-rich coating.
