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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, lamb brains are highly nutritious, offering an excellent source of omega-3 fatty acids, particularly DHA, which supports brain health and cognitive function. They are also rich in Vitamin B12, phosphorus, and selenium, all vital for various bodily functions. However, they are high in cholesterol, so moderation is key.
Lamb brains are exceptionally rich in DHA, a crucial omega-3 fatty acid for brain and nervous system development. They provide high levels of Vitamin B12, essential for energy and red blood cell formation, and are a good source of phosphorus for bone health and selenium, a powerful antioxidant. They also offer complete, high-quality protein.
Per 100g, raw New Zealand lamb brains contain approximately 118 calories. They provide about 11.33g of protein and 8.03g of fat, with 0g of carbohydrates. This makes them a nutrient-dense food, particularly for protein and healthy fats.
Yes, lamb brains are very keto-friendly and low-carb, as they contain 0g of carbohydrates per 100g. Their high fat and moderate protein content make them suitable for ketogenic diets, providing essential nutrients without adding carbs.
Yes, lamb brain is naturally gluten-free. As an unprocessed animal product, it does not contain any gluten-containing grains or ingredients. It is a safe option for individuals following a gluten-free diet.
Before cooking, lamb brains typically need to be cleaned by removing any membranes and blood vessels, then soaked in cold water or milk. They are often blanched briefly before being pan-fried, scrambled, or breaded and deep-fried. Common preparations include sautéing with butter and herbs or incorporating them into omelets.
raw New Zealand lamb brains is a versatile ingredient found in cuisines around the world. With 118 calories per 100g and 11.33 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring raw new zealand lamb brains with step-by-step instructions.
Browse recipes →Lamb brains have a very delicate, mild, and slightly sweet flavor, often described as subtly metallic or earthy. Their texture is remarkably soft and creamy, almost custard-like, which can be quite rich when cooked. They readily absorb the flavors of accompanying ingredients.
Raw lamb brains should be stored in the coldest part of your refrigerator, ideally in an airtight container or tightly wrapped, and consumed within 1-2 days. For longer storage, they can be frozen for up to 3-4 months. Thaw them slowly in the refrigerator before use.
It is generally not recommended to eat lamb brains raw due to potential risks of bacterial contamination. Cooking them thoroughly to an internal temperature of 160°F (71°C) is crucial to ensure safety and eliminate any harmful pathogens.
While nutritious, lamb brains are very high in cholesterol, which might be a concern for individuals managing cholesterol levels. There's also a theoretical, albeit extremely low, risk of prion diseases (like BSE in cattle), but this is not a significant concern with lamb in regions like New Zealand due to strict animal health regulations.