Group · Meat
Lamb’s brains
Lamb’s brains are one of the fine kinds of offal, appreciated for their melting texture and delicate taste. Coming from prized cuts sometimes reserved for fans of traditional cooking, they belong to the large family of meats and more precisely to offal. Nutritionally, they provide around 142 kcal per 100 g, with nearly 12.6 g of protein and 10.2 g of fat, with no carbohydrate or fibre. They are therefore a rich food, both tasty and high in calories. Cooked meunière, poached or pan-fried, lamb’s brains remain a niche product to be eaten in moderation, as part of a varied and balanced diet.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 142 kcal |
| Kilojoules | 593 kJ |
| Protein | 12,6 g |
| Carbohydrate | 0,2 g |
| Fat | 10,2 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B129,25 µg370 %
- DHA0,59 g236 %
- Phosphorus337 mg48 %
- Total omega-30,59 g24 %
- Copper0,21 mg21 %
- Vitamin B20,24 mg17 %
- Vitamin B50,99 mg17 %
- Vitamin B32,47 mg15 %
See the other 11 nutrients
- Vitamin C12 mg15 %
- Zinc1,36 mg14 %
- Iron1,68 mg12 %
- Potassium205 mg10 %
- Vitamin B10,11 mg10 %
- Vitamin B60,11 mg8 %
- Magnesium14 mg4 %
- Manganese0,06 mg3 %
- Vitamin B95 µg3 %
- Calcium12 mg2 %
- Iodine1 µg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Lamb’s brains need careful preparation. They are first soaked in cold water with vinegar, then the thin membrane around them is removed before blanching them for a few minutes. They can then be pan-fried in parsley butter (meunière style), poached in a court-bouillon, or breaded. Their melting flesh goes well with a squeeze of lemon, capers and fresh herbs such as parsley.
Portions and frequency: allow a moderate portion of 80 to 100 g. Given their fat content (10.2 g per 100 g) and their 142 calories per 100 g, it is better to make them an occasional dish rather than an everyday food. To find out about the calories in foods, you can compare lamb’s brains with other offal such as calf’s brains or lamb’s liver, which have different nutritional profiles.
Nutrition facts and benefits: with around 12.6 g of protein per 100 g and no carbohydrate, lamb’s brains contribute to your intake of animal protein. Offal is traditionally recognised for its density of micronutrients. Their high proportion of fat nevertheless explains their considerable calorie content, to be taken into account if you are watching your weight.
- Cooking: choose gentle, brief cooking to keep them moist. You can take inspiration from the principles of gentle cooking to preserve flavour and nutrients.
- Storage: offal is delicate. Eat lamb’s brains very fresh, within 24 hours of purchase, and keep them in the coldest part of the fridge.
- Pairings: steamed green vegetables, a light mash or a crunchy salad balance this rich dish.
For active people: lamb’s brains provide protein useful for maintaining muscle, but their high fat content makes them poorly suited as a pre-workout meal, when you want light digestion. Keep them for an evening meal outside periods of intense effort instead. For recovery and muscle building, you can combine them with a source of complex carbohydrate and also rely on other lean meats; discover the other foods in the Meat family to vary your intake.
Weight control: rich and fatty, lamb’s brains fit into a balanced diet provided you eat them in moderation, avoid overly fatty sauces and take care over the vegetable accompaniment.