Braised Lamb Brains with Herbs (French)
Braised Lamb Brains with Herbs is a classic French offal dish where delicate lamb brains are gently simmered in a flavorful broth of white wine, stock, and aromatic herbs like thyme, bay leaf, and parsley. This traditional preparation is a hallmark of French bistro and country cooking, prized for its rich, creamy texture and nuanced flavor.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates. It is an exceptionally rich source of essential nutrients like vitamin B12, selenium, and phosphorus, with a typical serving containing roughly 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 18 g |
| Carbs | 2 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 450 mg |
| Vitamin B12 | 15 mcg |
| Selenium | 45 mcg |
| Phosphorus | 350 mg |
| Riboflavin (B2) | 0.4 mg |
| Copper | 0.3 mg |
| Choline | 300 mg |
| Iron | 2.5 mg |
| Zinc | 2 mg |
Per 1 serving (about 150 g, cooked) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish represents the French culinary philosophy of 'nose-to-tail' eating, transforming a humble ingredient into a delicacy. Nutritionally, lamb brains are one of the most concentrated natural sources of DHA, an omega-3 fatty acid crucial for brain health.
