raw lamb flap
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Lamb flap is a nutrient-dense meat that provides high-quality protein, heme iron, and essential B vitamins. However, it is a very fatty cut with over 30g of fat per 100g, so it should be consumed in moderation, especially by those monitoring their saturated fat intake.
A 100g serving of raw lamb flap contains approximately 337 calories and 16.17g of protein. While it is lower in protein than leaner cuts, it remains a complete protein source containing all essential amino acids.
Yes, lamb flap is highly keto-friendly. With only 0.27g of carbohydrates and a high fat content of 30.14g per 100g, it fits the macronutrient profile required for maintaining ketosis.
Lamb is naturally permissible under both Halal and Kosher dietary laws. However, for the meat to be certified, the animal must be slaughtered and processed according to specific religious requirements; look for official certification on the packaging.
Because it is a tough and fatty cut from the belly area, lamb flap is best suited for low and slow cooking methods. Braising, slow-roasting, or stewing allows the connective tissue to break down and the fat to render, resulting in tender meat.
Lamb flap has a very rich, robust, and distinctly 'gamey' lamb flavor due to its high fat content. When slow-cooked, it develops a succulent texture similar to beef short ribs or pork belly.
Keep raw lamb flap in its original packaging or an airtight container in the coldest part of the refrigerator for 3 to 5 days. For long-term storage, freeze it for up to 6 to 9 months.
raw lamb flap is a versatile ingredient found in cuisines around the world. With 337 calories per 100g and 16.17 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fresh lamb flap should be pinkish-red with firm white fat and a mild scent. If the meat turns grey or brown, feels slimy or tacky to the touch, or develops a strong, sour odor, it has spoiled and should be discarded.
Yes, lamb flap is an excellent source of heme iron, which is the form of iron most easily absorbed by the human body. Regular consumption can help maintain healthy red blood cells and prevent iron-deficiency anemia.
While you can trim large external layers of fat, much of the flavor and tenderness comes from the fat rendering during the cooking process. It is often better to cook it with the fat and skim off any excess liquid from the pot afterward.