Eating lamb often in winter can help ward off the cold and nourish the body. Lamb is rich in protein, fat, vitamins, and various nutrients such as calcium, iron, and phosphorus, and is beneficial for people suffering from tuberculosis, cough, bronchitis, asthma, and anemia.
Lamb has the effects of tonifying the middle and replenishing qi, and warming the stomach to support yang. The "Compendium of Materia Medica" describes it as: "tonifying the middle and replenishing qi, mainly treating weakness from overwork, cold, and the five strains and seven injuries in men." Besides being consumed for nourishment by healthy people in winter, it can be eaten year-round by those who are weak from long-term illness, have postpartum weakness, suffer from qi and blood deficiency or insufficient yang energy, and experience symptoms such as aversion to cold, frequent urination, nocturia, impotence, premature ejaculation, menstrual irregularities, infertility, or a feeling of coldness.
When eating lamb, it is best to pair it with tofu. Tofu not only supplements various trace elements, but the gypsum in it can also help clear heat, purge fire, and relieve vexation and thirst. When lamb and radish are cooked together, the radish's properties of being cooling, resolving stagnation, and resolving phlegm-heat can be fully utilized.