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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fried lamb brains offer significant nutritional benefits, being an excellent source of omega-3 fatty acids (DHA), Vitamin B12, iron, and copper, which support brain health, nerve function, and energy. However, they are exceptionally high in cholesterol, so moderation is key, especially for those monitoring their cholesterol intake.
Lamb brains are particularly rich in DHA, a crucial omega-3 fatty acid for cognitive function. They are also an outstanding source of Vitamin B12, essential for nerve health and red blood cell formation, and provide important minerals like iron and copper, along with unique phospholipids like phosphatidylcholine.
Per 100g, fried lamb brains contain approximately 144 calories, 10.3g of protein, 0g of carbohydrates, and 10.3g of fat. This makes them a high-fat, high-protein, and zero-carb food.
Yes, fried lamb brains are highly keto-friendly. With 0g of carbohydrates and a good balance of fat and protein, they fit well into a ketogenic diet, providing essential nutrients without impacting carb limits.
Due to their exceptionally high cholesterol content, individuals with high cholesterol or those advised to limit dietary cholesterol should consume lamb brains with caution and in very small quantities, or avoid them altogether. It's best to consult a healthcare professional for personalized dietary advice.
Lamb brains are often blanched first to firm them up and remove membranes. After blanching, they can be breaded and fried, sautéed with butter and herbs, or used in dishes like scrambled eggs or pâtés. Frying gives them a crispy exterior and creamy interior.
fried lamb brains is a versatile ingredient found in cuisines around the world. With 144 calories per 100g and 10.3 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fried lamb brains have a delicate, mild, and slightly metallic flavor, often described as subtly gamey or similar to a rich, savory custard. Their texture is notably soft and creamy on the inside, contrasting with a crispy, golden-brown exterior when fried.
Fresh lamb brains should be stored in the coldest part of the refrigerator, ideally on ice, and used within 1-2 days of purchase. They are highly perishable and should not be left at room temperature for long periods.
Fresh lamb brains should have a pale, uniform color, a firm yet delicate texture, and a very mild, clean smell. Avoid brains that appear discolored, slimy, or have any strong or off-putting odor, as these are signs of spoilage.
The primary concern is their extremely high cholesterol content. While rare, there's also a theoretical risk of prion diseases (like BSE or 'mad cow disease'), though lamb brains are generally considered low risk compared to older cattle. Always source from reputable suppliers and cook thoroughly.