Rendered Lamb Fat for Confit
Rendered Lamb Fat for Confit is a traditional French preservation method where lamb is slow-cooked submerged in its own melted fat, resulting in exceptionally tender meat. The process typically uses cuts like shoulder or leg, seasoned with herbs like thyme and rosemary, and is a cornerstone of rustic, slow-food cuisine from the Périgord region.
🍽️ Nutrition at a glance
This dish is extremely high in fat, with negligible carbohydrates and a moderate amount of protein. It provides a dense source of energy, along with fat-soluble vitamins like Vitamin E and minerals such as selenium.
Nutrition breakdown
| Calories | 680 kcal |
| Protein | 25 g |
| Carbs | 0 g |
| Fat | 65 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 350 mg |
| Vitamin E | 4.5 mg |
| Selenium | 18 µg |
| Vitamin B12 | 1.8 µg |
| Niacin (B3) | 6.2 mg |
| Zinc | 4.5 mg |
| Phosphorus | 210 mg |
| Iron | 2.1 mg |
| Potassium | 320 mg |
Per 1 serving (150 g) · estimated, varies by recipe
💡 What's interesting
Confit is a centuries-old preservation technique that predates refrigeration, using fat as a sterile seal to protect the meat from spoilage. Nutritionally, the slow cooking process makes the protein highly digestible, and the fat itself is rich in oleic acid, similar to olive oil.
