Lamb Confit
Lamb Confit is a classic French dish, originating from the Gascony region, where lamb legs or shoulders are slowly cooked submerged in their own rendered fat. This ancient preservation technique results in incredibly tender, flavorful meat that easily shreds apart, typically seasoned with garlic, herbs like thyme and rosemary, and salt.
🍽️ Nutrition at a glance
As a dish cooked in fat, Lamb Confit is high in fat and protein, providing a substantial amount of energy, with a rough ballpark of 400-600 calories per serving depending on the cut and how much fat is consumed. It is a good source of B vitamins, iron, and zinc.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 25 g |
| Carbs | 0 g |
| Fat | 38 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 600 mg |
| Iron | 2.5 mg |
| Zinc | 5.0 mg |
| Vitamin B12 | 3.0 mcg |
| Phosphorus | 200 mg |
| Selenium | 25 mcg |
| Niacin (B3) | 6.0 mg |
| Vitamin B6 | 0.4 mg |
| Potassium | 350 mg |
Per 1 serving (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, confit is a prime example of how historical necessity (food preservation before refrigeration) evolved into a beloved culinary delicacy prized for its rich flavor and texture. Nutritionally, the slow-cooking process in fat helps break down tough connective tissues, making the meat exceptionally digestible.
