Know what’s on your plate
Lamb brain
Calories & nutrition facts
variety meats and by-products, raw
Nutrition facts
Per 100 g% DV- Calories 122 kcal —
- Protein 10 g 21%
- Carbohydrate 0 g 0%
- Fat 8.6 g 11%
- Saturated fat 2.2 g 11%
- Fibre 0 g 0%
- Sodium 112 mg 5%
- Cholesterol 1352 mg 451%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 16 mg 18%
- Thiamin (B1) 0.13 mg 11%
- Riboflavin (B2) 0.3 mg 23%
- Niacin (B3) 3.9 mg 24%
- Pantothenic acid (B5) 0.92 mg 18%
- Vitamin B6 0.29 mg 17%
- Folate (B9) 3 µg 1%
- Vitamin B12 11.3 µg 471%
Minerals
- Calcium 9 mg 1%
- Iron 1.8 mg 10%
- Magnesium 12 mg 3%
- Phosphorus 270 mg 22%
- Potassium 296 mg 6%
- Zinc 1.2 mg 11%
- Copper 0.24 mg 27%
- Manganese 0.04 mg 2%
- Selenium 9 µg 16%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 122 | 10 g | 0 g | 8.6 g |
| 1 × oz | 28.4 g | 35 | 2.9 g | 0 g | 2.4 g |
| 2 × oz | 56.7 g | 69 | 5.9 g | 0 g | 4.9 g |
| ½ × oz | 14.2 g | 17 | 1.5 g | 0 g | 1.2 g |
| 3 × oz | 85.1 g | 104 | 8.8 g | 0 g | 7.3 g |
| 4 × oz | 113.4 g | 138 | 12 g | 0 g | 9.7 g |
Similar foods
- Veal brainvariety meats and by-products, raw118 kcal / 100 g
- Lamb kidneysvariety meats and by-products, raw97 kcal / 100 g
- Calf brainraw116 kcal / 100 g
- Beef brainraw143 kcal / 100 g
- Lamb heartvariety meats and by-products, raw122 kcal / 100 g
- Pork brainfresh, variety meats and by-products, raw127 kcal / 100 g
- Sheep brainraw119 kcal / 100 g
- Mutton brainraw126 kcal / 100 g
- Mechanically separated lambvariety meats and by-products, raw276 kcal / 100 g
- Bovine brain157 kcal / 100 g
Questions about Lamb brain
How do you prepare lamb brain before cooking it?
Rinse it gently under cold water and remove any visible membrane or blood vessels. For a firmer texture and easier handling, simmer it gently for about 5 minutes, then drain and peel away the thin outer membrane before frying or adding it to a dish.
How do you pan-fry lamb brain?
After blanching and peeling, pat the pieces dry, season them, and coat lightly in flour. Fry in butter or oil over medium heat for about 2–3 minutes per side, until golden and hot throughout; finish with lemon and parsley.
How should you cook lamb brain safely?
Keep it chilled until cooking, use separate utensils for raw offal, and cook it thoroughly rather than serving it raw or barely cooked. If you blanch it first, treat that as preparation, not as the final cooking step.
What dishes can you make with lamb brain?
Lamb brain is often served simply, pan-fried with lemon, parsley and capers, or folded into scrambled eggs. It also works in spiced brain masala, where gentle cooking helps it hold its soft texture.
How do you store lamb brain?
Keep fresh lamb brain covered in the coldest part of the fridge and use it within a day. To keep it longer, freeze it promptly in an airtight pack; thaw it in the fridge and cook it soon after thawing.
How does lamb brain compare with lamb kidneys?
Lamb brain has 10 g protein per 100 g, while lamb kidneys have 15.7 g; kidneys are also leaner, with 2.95 g fat compared with 8.6 g in lamb brain. Brain is much richer in vitamin B12: 11.3 µg versus 52.4 µg per 100 g.
Is lamb brain high in vitamin B12?
Yes. A 100 g portion provides 11.3 µg of vitamin B12, making it especially rich in this nutrient.
Can you eat lamb brain during pregnancy?
Avoid lamb brain during pregnancy because it is offal and can contain very high amounts of vitamin A; choose other thoroughly cooked meats instead.
Source: USDA FoodData Central 172525 · per 100 g · carbohydrate per EU label, fibre excluded
