Lamb, New Zealand, imported, flap, boneless, separable lean and fat, cooked, braised
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.1 MG | 9% | |
| Niacin | 2.7 MG | 17% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Vitamin B-12 | 1.3 UG | 52% | |
| Vitamin A, RAE | 24 UG | 3% | |
| Vitamin E (alpha-tocopherol) | 0.6 MG | 4% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 15 MG | 4% | |
| Phosphorus, P | 122 MG | 10% | |
| Potassium, K | 182 MG | 4% | |
| Sodium, Na | 51 MG | 2% | |
| Zinc, Zn | 3.2 MG | 29% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 5.9 UG | 11% |
Nutrition Highlights
- Excellent source of protein with 20.5g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (29% DV).
- Rich source of Vitamin B-12 (52% of Daily Value per 100g).
About Lamb, New Zealand, imported, flap, boneless, separable lean and fat, cooked, braised
This tender cut comes from the belly area of the animal and is prized for its rich flavor and juicy texture when cooked slowly. Because it contains both lean meat and a moderate amount of fat, it delivers a hearty dose of protein while also contributing a significant amount of energy through its fat content. The protein it provides supports muscle maintenance and repair, while the fat offers essential fatty acids, though it is also high in saturated fat, so portion control is wise for those monitoring heart health. It is naturally carb-free and contains no fiber, making it suitable for low-carb and ketogenic eating patterns, but it's not a source of dietary fiber or significant micronutrients unless paired with vegetables or whole grains.
In the kitchen, this cut shines when braised or slow-cooked, as the moist heat breaks down connective tissue and enhances its succulence. It's often used in stews, casseroles, and braised dishes where it can absorb herbs, wine, or broth over a long cooking time. It can also be diced for kebabs or stir-fries, though quick cooking may leave it chewier. Pairing it with fiber-rich sides like roasted vegetables or legumes helps balance the meal nutritionally while complementing its deep, savory taste.
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