raw lamb lungs
Also known as: lamb lungs
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Also known as: lamb lungs
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, lamb lungs are highly nutritious, offering a rich source of heme iron for oxygen transport and Vitamin B12 for nerve function. They are low in fat and calories while providing high-quality complete protein and essential minerals like selenium and phosphorus.
Lamb lungs contain approximately 16.2 grams of protein per 100-gram serving. As a complete protein source, they provide all the essential amino acids necessary for muscle repair and overall tissue health.
Yes, they are excellent for weight management because they are very low in calories (96 kcal per 100g) and fat (2.9g). Their high protein content helps promote satiety, making you feel full longer while maintaining muscle mass.
Absolutely. Lamb lungs contain 0 grams of carbohydrates, making them an ideal food for ketogenic and other low-carb diets. They provide essential nutrients without impacting blood sugar or insulin levels.
Yes, raw lamb lungs are naturally gluten-free as they are an animal organ. However, if you are buying them pre-prepared or in a dish like haggis, check the ingredients as fillers like oats or barley may contain gluten.
Lamb lungs have a spongy texture and are often boiled first to firm them up before being sliced and sautéed, stewed, or fried. They are commonly used in traditional dishes or spicy stir-fries where they can absorb the flavors of aromatic herbs and sauces.
Lamb lungs have a very mild, slightly earthy flavor compared to stronger organ meats like liver. Their most distinctive feature is their unique, airy, and spongy texture, which becomes more tender when simmered or braised.
raw lamb lungs is a versatile ingredient found in cuisines around the world. With 96 calories per 100g and 16.2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, lamb lungs are a popular choice for raw pet diets because they are lean and nutrient-dense. They provide essential vitamins and minerals, though they should be served as part of a balanced diet alongside other muscle meats and bone.
Raw lamb lungs should be kept in the coldest part of the refrigerator and used within 1-2 days. For longer storage, they can be frozen in airtight packaging or vacuum-sealed bags for up to 4 months.
Fresh lamb lungs should have a bright pink or reddish color and a clean, slightly metallic scent. Avoid lungs that appear grey, feel excessively slimy, or have a strong, sour, or ammonia-like odor, as these are signs of spoilage.