Lamb, New Zealand, imported, flap, boneless, separable lean only, cooked, braised
Whole food · Lamb, Veal, and Game Products
This is a lean, boneless cut from the lamb flap, braised to tender perfection. It boasts a deep, savory flavor with a fine-grained, succulent texture that melts in the mouth. With nearly 28 grams of high-quality protein and zero carbs per 100g, it's a powerhouse for muscle maintenance and low-carb diets.
Calorie split: 48% protein · 0% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People love it for its rich, distinctive lamb flavor that intensifies beautifully with slow cooking. Its versatility allows it to shine in everything from hearty stews to refined, sliced roasts.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content may be a concern for some. To balance, pair it with fiber-rich vegetables like roasted carrots or a fresh salad. The strong flavor can be off-putting to some; marinating in yogurt or acidic ingredients beforehand can mellow it.
Key benefits
- Excellent source of complete protein for muscle repair
- Rich in bioavailable iron and zinc
- Contains B vitamins, especially B12, for energy
- Zero carbohydrates, ideal for ketogenic diets
- Provides conjugated linoleic acid (CLA)
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'flap' comes from the belly area, a working muscle that, when braised slowly, transforms from tough to incredibly tender due to its collagen breakdown.
Full nutrition (USDA data · scales with serving)
| Water | 60.1 g |
| Energy | 234 kcal |
| Energy | 979 kj |
| Protein | 27.9 g |
| Total lipid (fat) | 13.6 g |
| Ash | 0.69 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 137 mg |
| Potassium, K | 186 mg |
| Sodium, Na | 54.0 mg |
| Zinc, Zn | 4.2 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 7.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.15 mg |
| Niacin | 3.3 mg |
| Pantothenic acid | 0.33 mg |
| Vitamin B-6 | 0.09 mg |
| Vitamin B-12 | 1.5 ug |
| Vitamin A, RAE | 10.0 ug |
| Retinol | 10.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 32.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.34 mg |
| Vitamin D (D2 + D3), International Units | 1.0 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.24 g |
| SFA 16:0 | 2.2 g |
| SFA 17:0 | 0.23 g |
| SFA 18:0 | 2.3 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.4 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.13 g |
| MUFA 16:1 c | 0.12 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 3.3 g |
| MUFA 18:1 c | 2.9 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.63 g |
| PUFA 18:2 | 0.34 g |
| PUFA 18:2 n-6 c,c | 0.17 g |
| PUFA 18:2 CLAs | 0.18 g |
| PUFA 18:3 | 0.15 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.15 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:4 n-6 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.06 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.40 g |
| Fatty acids, total trans-monoenoic | 0.40 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.38 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 78.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.31 g |
| Threonine | 1.3 g |
| Isoleucine | 1.2 g |
| Leucine | 2.2 g |
| Lysine | 2.4 g |
| Methionine | 0.91 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.97 g |
| Valine | 1.4 g |
| Arginine | 1.9 g |
| Histidine | 0.59 g |
| Alanine | 1.4 g |
| Glutamic acid | 3.9 g |
| Glycine | 1.2 g |
| Proline | 0.89 g |
| Serine | 0.95 g |
FAQ
What is the difference between lamb flap and lamb shoulder?
Lamb flap is a thinner, leaner cut from the belly, while shoulder is a larger, more marbled cut from the upper leg. Both are excellent for braising, but shoulder has more fat and connective tissue, resulting in a richer, more gelatinous texture.
How do I prevent braised lamb from drying out?
Ensure the braising liquid (stock, wine, etc.) comes at least halfway up the meat. Cook low and slow at around 160-175°C (320-350°F) until the collagen has fully broken down, which can take 2-3 hours.
Is this cut suitable for grilling?
No, this boneless, lean flap cut is best suited for moist-heat cooking methods like braising or stewing. Grilling would likely make it tough and chewy due to its lack of intramuscular fat.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.34 kcal/g · 48% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.