Lamb Fat for Confit
Lamb Fat for Confit is a traditional method of preserving and cooking lamb by slowly simmering it in its own rendered fat, resulting in tender, flavorful meat. It is a staple in various cuisines, particularly in the Mediterranean and parts of the Middle East, where it has been used for centuries as a way to store meat without refrigeration.
🍽️ Nutrition at a glance
This dish is extremely high in fat, with a significant amount of saturated fat, and provides a good source of protein. It is very low in carbohydrates and offers essential nutrients like iron and B vitamins, with a calorie count that can exceed 500 kcal per serving due to the fat content.
Nutrition breakdown
| Calories | 580 kcal |
| Protein | 25 g |
| Carbs | 0 g |
| Fat | 52 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 75 mg |
| Iron | 2.5 mg |
| Zinc | 5.0 mg |
| Vitamin B12 | 3.0 mcg |
| Niacin (B3) | 6.0 mg |
| Phosphorus | 180 mg |
| Selenium | 20 mcg |
| Potassium | 250 mg |
| Vitamin B6 | 0.3 mg |
Per 1/2 cup (115 g) of cooked lamb confit meat with some fat · estimated, varies by recipe
💡 What's interesting
Culturally, confit is an ancient preservation technique that predates modern refrigeration, showcasing human ingenuity in food storage. Nutritionally, while high in fat, it provides a dense source of energy and fat-soluble vitamins, which were historically crucial for survival in harsh climates.
