raw lamb spleen
Also known as: lamb spleen
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Also known as: lamb spleen
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, lamb spleen is a nutrient-dense organ meat that is exceptionally high in heme iron and Vitamin B12. It provides 18.3g of protein per 100g with only 105 calories, making it an excellent choice for blood health and energy metabolism.
Lamb spleen is one of the best dietary sources of highly bioavailable heme iron. This type of iron is more easily absorbed by the human body than plant-based iron, making it very effective for preventing and treating iron-deficiency anemia.
Yes, lamb spleen is perfect for ketogenic and low-carb diets because it contains 0g of carbohydrates. It is a high-protein, moderate-fat food that provides essential micronutrients often missing in standard diets.
Lamb spleen has a rich, earthy, and slightly metallic flavor, similar to liver but generally milder. Its texture is unique—soft and somewhat spongy when raw, but it becomes firm and meaty when properly cooked.
Common preparation methods include stuffing it with herbs and suet before roasting, or slicing it thin and pan-frying it with onions and garlic. It is important not to overcook it, as the texture can become tough and rubbery.
Raw lamb spleen is highly perishable and should be stored in the coldest part of the refrigerator for no more than 1-2 days. For long-term storage, wrap it tightly in plastic wrap and foil and freeze it for up to 4 months.
Fresh lamb spleen should have a deep reddish-purple color and a moist, glistening surface. Avoid any spleen that has a slimy film, a greyish tint, or a strong, sour, or ammonia-like odor.
raw lamb spleen is a versatile ingredient found in cuisines around the world. With 105 calories per 100g and 18.3 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, lamb spleen is considered halal provided the lamb was slaughtered according to Islamic dietary laws. It is a traditional and popular ingredient in many Middle Eastern and North African cuisines.
Lamb spleen is a natural source of Coenzyme Q10 (CoQ10), an antioxidant that plays a vital role in cellular energy production. It is particularly beneficial for cardiovascular health and protecting cells from oxidative damage.
It is highly recommended to remove the thin, translucent outer membrane before cooking, as it can be quite tough. You can also soak the spleen in cold water or milk for about an hour to help mellow the intense iron flavor.