Lamb is rich in nutrients, and moderate consumption is beneficial to the human body in many ways. The most unexpected benefit is its weight loss effect. Dishes like lamb radish soup, braised lamb with sauce, braised lamb, and cumin roasted lamb are all good choices with excellent effects; however, one must pay attention that lamb is a warm food, and it should not be consumed in excess, otherwise it is easy to cause a fire.

1. Lamb and Radish Soup

Choose lamb loin, wash and cut into 1 cm square pieces, boil in water to remove bubbles, then marinate with ginger slices, cooking wine, white pepper, a small amount of salt, and minced garlic for about 4 hours (refrigerator). Boil with cold water, then turn to low heat and simmer for about 2 hours. Wash and peel the white radish, cut into 1 cm square pieces, and cook with the lamb for about 20 minutes. Season with salt, chopped green onions, white pepper, and cilantro leaves.

Comment: This dish has a cool broth color, with the fresh fragrance of lamb and the sweet taste of white radish complementing each other. White radish is rich in dietary fiber and can reduce oil and greasiness. If drinking the soup, it is recommended to skim off some floating oil.

2. Braised Lamb with Sauce

Choose lamb shoulder or leg meat, cut into sizes similar to a child’s fist, boil in water to remove bubbles, then add the lamb to cold water. After the water boils, add Douban sauce, soy sauce, black soy sauce, cooking wine, ginger slices, and salt, and simmer over low heat for 2-3 hours.

Comment: This dish has a rich meaty flavor and is suitable for eating by hand, but note that it is best to pair it with some low-oil vegetables and mushrooms for a balanced diet.

3. Braised Lamb

The method is the same as braising with sauce, but it does not require as much seasoning. Only ginger slices, salt, a small amount of five-spice powder, and Sichuan pepper are needed. Note that salt should be added just before serving to make the lamb more delicious and tender.

Comment: This lamb dish is very light and suitable for eating with dipping sauce, or slicing or cutting into thin slices to be added to noodles or baby bok choy tofu soup. It can also be cut into large slices to make lamb braised rice.

4. Cumin Roasted Lamb

The lamb is cut into thin slices of about 1-2 millimeters, marinated with cumin, salt, cooking wine, minced garlic, and pepper for 2 hours. After draining, wrap it in aluminum foil and place it flat on the baking tray. Put it in the oven at 180 degrees in the middle layer, with both top and bottom heating tubes, and it will be ready in about 15 minutes.

Comment: This roasted lamb is crispy and delicious, with a tender inside. However, since the oven can control the temperature, there is no need to worry about carcinogens from outdoor grilled skewers. It is recommended to eat it with a large amount of vegetables.