Lamb, New Zealand, imported, brains, cooked, soaked and fried
Whole food · Lamb, Veal, and Game Products
New Zealand lamb brains, after a meticulous soak and fry, transform into a delicacy with a rich, creamy, and subtly mineral flavor. Their texture is uniquely tender and custard-like, often described as a cross between a fine pâté and a soft scrambled egg. Nutritionally, they are a powerhouse of high-quality protein and healthy fats, with virtually no carbohydrates.
Calorie split: 36% protein · 0% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People love lamb brains for their luxurious, melt-in-the-mouth texture and deep, savory umami flavor that absorbs seasonings beautifully. They are cherished in many cultures as a traditional, nose-to-tail ingredient that transforms a simple meal into a memorable feast.
⚠️ Watch-outs & how to enjoy it better
The primary caution is their high dietary cholesterol content, which may be a concern for some individuals managing specific health conditions. To mitigate this, practice strict portion control and balance the meal with fiber-rich vegetables like steamed broccoli or a leafy salad to aid digestion and overall meal composition.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in omega-3 fatty acids, particularly DHA, for brain health.
- Provides essential nutrients like vitamin B12, iron, and selenium.
- Very low in carbohydrates, suitable for ketogenic diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Historically, lamb or calf brains were sometimes used as a culinary substitute for sweetbreads (thymus glands) due to their similar delicate texture when cooked.
Full nutrition (USDA data · scales with serving)
| Water | 73.1 g |
| Energy | 154 kcal |
| Energy | 646 kj |
| Protein | 14.0 g |
| Total lipid (fat) | 10.9 g |
| Ash | 3.4 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 384 mg |
| Potassium, K | 258 mg |
| Sodium, Na | 101 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.28 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 16.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.22 mg |
| Niacin | 3.0 mg |
| Pantothenic acid | 1.9 mg |
| Vitamin B-6 | 0.08 mg |
| Vitamin B-12 | 9.5 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 8.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 1.1 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 0.61 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.64 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.07 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 4.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.06 g |
| MUFA 16:1 | 0.04 g |
| MUFA 16:1 c | 0.04 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.8 g |
| MUFA 18:1 c | 1.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.02 g |
| MUFA 22:1 c | 0.02 g |
| MUFA 24:1 c | 0.29 g |
| Fatty acids, total polyunsaturated | 1.00 g |
| PUFA 18:2 | 0.02 g |
| PUFA 18:2 n-6 c,c | 0.02 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.00 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.02 g |
| PUFA 20:4 | 0.20 g |
| PUFA 20:4 n-6 | 0.20 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.06 g |
| PUFA 22:6 n-3 (DHA) | 0.46 g |
| Fatty acids, total trans | 0.00 g |
| Fatty acids, total trans-monoenoic | 0.00 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.00 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 2559 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.15 g |
| Threonine | 0.67 g |
| Isoleucine | 0.63 g |
| Leucine | 1.1 g |
| Lysine | 1.2 g |
| Methionine | 0.46 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.55 g |
| Tyrosine | 0.49 g |
| Valine | 0.71 g |
| Arginine | 0.94 g |
| Histidine | 0.30 g |
| Alanine | 0.70 g |
| Glutamic acid | 2.0 g |
| Glycine | 0.60 g |
| Proline | 0.45 g |
| Serine | 0.48 g |
FAQ
How do you prepare lamb brains before cooking?
They must be soaked in cold water or milk for several hours (often overnight) to draw out blood and impurities. The thin outer membrane is also carefully removed before cooking.
What is the best cooking method?
Pan-frying is most common, often after a quick blanch. They cook very quickly and are done when the exterior is golden and the interior is just set, retaining a creamy texture.
Are lamb brains safe to eat?
When sourced from reputable suppliers and prepared properly (soaked, membrane removed, and cooked thoroughly), they are safe. As with any organ meat, ensure freshness and proper handling.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.54 kcal/g · 36% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.39 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.