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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, braised lamb pancreas is a nutrient-dense organ meat. It is an excellent source of high-quality protein for muscle repair and provides essential minerals like phosphorus and selenium, along with a rare meat-based source of Vitamin C.
A 100g serving contains approximately 16.5g of protein and 18.2g of fat. With 235 calories and zero carbohydrates, it is a high-protein, high-fat food suitable for various dietary needs.
Yes, it is very keto-friendly as it contains 0g of carbohydrates. Its high fat content (18.2g per 100g) makes it an ideal energy source for those following a ketogenic or low-carb lifestyle.
Lamb pancreas is rich in Vitamin B12, which is crucial for maintaining healthy nerve function and the formation of red blood cells. Adequate B12 intake helps prevent certain types of anemia and supports cognitive health.
Braised lamb pancreas has a rich, savory, and slightly sweet flavor profile. Its texture is unique—often described as tender and creamy, similar to sweetbreads, but with a more pronounced meaty depth.
Naturally, lamb pancreas is gluten-free. However, when braised, you must ensure the cooking liquid or seasonings (such as soy sauce or flour-based thickeners) do not contain gluten.
Braising is the preferred method, involving slow-cooking the meat in a flavorful liquid at a low temperature until tender. This method breaks down the connective tissue, resulting in a soft, succulent texture.
braised cooked lamb pancreas is a versatile ingredient found in cuisines around the world. With 235 calories per 100g and 16.5 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring braised cooked lamb pancreas with step-by-step instructions.
Browse recipes →Cooked lamb pancreas should be stored in an airtight container and kept in the refrigerator for 3 to 4 days. For the best quality, reheat it gently to prevent the texture from becoming rubbery.
Yes, you can freeze braised lamb pancreas for up to 2-3 months. Ensure it is stored in a freezer-safe bag or vacuum-sealed container to prevent freezer burn, and thaw it overnight in the fridge before use.
Yes, lamb pancreas can be substituted with sweetbreads (thymus gland) or lamb liver in most recipes. Sweetbreads offer the closest match in texture, while liver provides a stronger, more metallic flavor.