goat lungs
Also known as: mutton lungs, goat lights, bakre ki phephre, aatu nuieral, mutton phephre
Loading...
Also known as: mutton lungs, goat lights, bakre ki phephre, aatu nuieral, mutton phephre
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh goat lungs are highly perishable and should be cooked within 1 to 2 days of purchase.
They have a mild, slightly metallic flavor and a unique, spongy, and airy texture that absorbs sauces well.
Rinse them thoroughly under cold water. Many traditional recipes suggest boiling them briefly in water with salt and turmeric, then draining the water to remove any 'off' flavors.
Yes, they can be frozen for 3-4 months. Ensure they are cleaned and patted dry before sealing in an airtight freezer bag.
Lamb lungs are the closest substitute. If lungs are unavailable, other organ meats like heart or kidney can be used, though the texture will differ.
Yes, they are very high in iron and Vitamin B12 while being relatively low in fat, making them a nutrient-dense offal choice.
Fresh lungs should be bright pinkish-red, firm to the touch, and have a clean, metallic smell. Avoid any that are grey, slimy, or have a strong foul odor.
They are commonly used in 'Boti' curries, stir-fries with onions and peppers, or traditional offal stews in various cultures.
Yes, like most organ meats, goat lungs are high in cholesterol (about 240mg per 100g), so they should be consumed in moderation.
goat lungs is a versatile ingredient found in cuisines around the world. With 92 calories per 100g and 16.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →