Recipes · Japanese · Grilled Dishes
Jingisukan (Grilled Lamb)
One serving has 489 kcal and 31 g protein, and at least a fifth of a woman's daily need of cobalamin (171%), zinc (89%), vitamin K (89%), niacin (70%), selenium (60%) and phosphorus (49%). Ready in 25 minutes.
- Preparation: 15 min
- Cooking: 10 min
- Makes: 1 serving (374 g)
- Difficulty: Medium
- Diets: Dairy-free, High protein, Low carb
- Contains: alcohol, gluten, meat, soy, sulphite
Ingredients
- 160 g Lamb shoulder, raw
- 10 g Soy sauce
- 8 g Sake
- 8 g Wine, fortified, sweet
- 4 g Garlic, raw
- 4 g Ginger, fresh
- 20 g Apples, raw
- 50 g Onions, raw
- 60 g Cabbage, green, raw
- 40 g Bean sprouts, raw
- 10 g Scallions, raw
Method
- Slice the lamb very thinly and mix with the soy sauce, sake, mirin (sweet fortified wine stand-in), garlic, ginger and grated apple; marinate for 20-30 minutes.
- Cut the onion into wedges and the cabbage into large pieces.
- Heat a dome-shaped grill pan or a regular heavy skillet over high heat and lightly oil it.
- Grill the onion and cabbage on the lower, cooler part of the pan while searing the marinated lamb on the hotter centre for 1-2 minutes per side until just cooked.
- Toss the bean sprouts in briefly at the end to warm through.
- Pile the lamb and vegetables together, scatter with scallion, and serve hot, dipping in any extra marinade simmered briefly to cook it through.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 489 kcal | 23% |
| Carbohydrates | 18 g | |
| Water | 288 mL | |
| Fiber | 4 g | 14% |
| Protein | 31.3 g | 65% |
| Tryptophan | 0.36 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.3 g | |
| Lysine | 2.6 g | |
| Methionine | 0.74 g | |
| Cystine | 0.36 g | |
| Phenylalanine | 1.2 g | |
| Tyrosine | 0.99 g | |
| Valine | 1.6 g | |
| Histidine | 0.94 g | |
| Fat | 30.7 g | |
| Monounsaturated | 12.5 g | |
| Polyunsaturated | 2.5 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.9 g | |
| Saturated | 13.1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 114 mg | |
| Calcium | 86.9 mg | 9% |
| Copper | 0.3 mg | 33% |
| Iron | 3.6 mg | 20% |
| Magnesium | 68.5 mg | 22% |
| Manganese | 0.48 mg | 27% |
| Phosphorus | 344 mg | 49% |
| Potassium | 748 mg | 16% |
| Selenium | 33 µg | 60% |
| Sodium | 669 mg | |
| Zinc | 7.2 mg | 89% |
| Thiamin (vitamin B1) | 0.29 mg | 26% |
| Riboflavin (vitamin B2) | 0.46 mg | 42% |
| Niacin (vitamin B3) | 9.9 mg | 70% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 30% |
| Pyridoxine (vitamin B6) | 0.48 mg | 37% |
| Folate (vitamin B9) | 99.1 µg | 25% |
| Cobalamin (vitamin B12) | 4.1 µg | 171% |
| Choline | 20.8 mg | 5% |
| Vitamin A | 9 µg | 1% |
| Vitamin C | 35.2 mg | 47% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.24 mg | 2% |
| Vitamin K | 80.2 µg | 89% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
5.4 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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