Pâté de Foie d'Agneau

Pâté de Foie d'Agneau is a rich, savory French-style spread or terrine made primarily from lamb liver, often blended with butter, cream, onions, and aromatic herbs like thyme and bay leaf. It is traditionally served as an appetizer, spread on crusty bread or toast points.

🍽️ Nutrition at a glance

This dish is very high in fat and protein, with virtually no carbohydrates. It is an excellent source of iron, vitamin B12, and vitamin A, with a typical serving containing roughly 250-300 calories.

Nutrition breakdown

Calories	270 kcal
Protein	12 g
Carbs	1 g
Fat	24 g
Fiber	0 g
Sugar	0 g
Sodium	380 mg
Vitamin B12	25 mcg
Iron	5 mg
Vitamin A	4500 IU
Selenium	28 mcg
Riboflavin (B2)	1.2 mg
Niacin (B3)	6 mg
Copper	0.5 mg
Phosphorus	220 mg

Per 2 oz (56 g) · estimated, varies by recipe

💡 What's interesting

Unlike the more famous (and controversial) duck or goose foie gras, lamb liver pâté is a more accessible and sustainable offal dish, showcasing the French culinary principle of using every part of the animal. Its deep, mineral-rich flavor is a hallmark of rustic charcuterie.