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Very rich in iron and vitamin B12
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Grilled lamb spleen has 129 calories. It contains 0.8 g of carbs, 22 g of protein, 4 g of fat and 0 g of fiber. Its 39 µg of B12 covers 1625% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
129
KCAL / 100G
Carbs
0.8g
· 0% DV
Protein
22g
· 44% DV
Fat
4g
· 5% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 69% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 129 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 1.4 g | 7% |
| Trans fat | 0 g | |
| Sodium | 82 mg | 4% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 22 g | 44% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 129 kcal |
| 1 piece (small) | 60 g | 77 kcal |
| 1 piece (medium) | 90 g | 116 kcal |
| 100 g | 100 g | 129 kcal |
| 1 piece (large) | 130 g | 168 kcal |
| 1 serving (large) | 150 g | 194 kcal |
| 3 piece (triple) | 180 g | 232 kcal |
| 1 serving (extra large) | 200 g | 258 kcal |
Calculated from 129 calories per 100 g.
Grilled lamb spleen is lamb spleen cooked over a grill, often cut into pieces and threaded onto skewers. It is commonly served hot with lemon, onion, herbs, or bread; its distinctive organ-meat flavor is more pronounced than that of ordinary grilled lamb.
Yes, grilled lamb spleen is edible when handled hygienically and cooked thoroughly. It is a traditional offal food in some cuisines, but it should not be eaten raw or left at room temperature after cooking.
Rinse the lamb spleen under cold running water and pat it dry before preparing it. If the butcher has not already done so, trim away the tough outer membrane and firm blood vessels with a clean, sharp knife.
Grilled lamb spleen has a rich, strongly savory offal flavor and a fairly firm, tender texture when cooked well. Lemon or a fresh onion-and-herb salad can cut through its richness without masking its distinctive taste.
Keep the pieces evenly cut and avoid leaving grilled lamb spleen over the heat after it is cooked through. It needs thorough cooking for food safety, but prolonged grilling can make it dry and tough, so turn and check it regularly.
No, soaking lamb spleen is not essential for grilling. Rinsing and trimming it is usually enough; if you choose to soak it to mellow its strong flavor, keep it refrigerated and dry it well before it goes on the grill.
Grilled lamb spleen pairs well with lemon, fresh herbs, sliced onion, flatbread, and a crisp salad. These fresh accompaniments balance its rich flavor, while heavy sauces can easily overpower the taste of the spleen.
Put leftover grilled lamb spleen in a covered container and refrigerate it promptly; eat it soon and reheat it thoroughly. Discard it if it has been sitting out for an extended time rather than relying on smell alone.
Yes, cooked grilled lamb spleen can be frozen in an airtight, freezer-safe container once cooled. Thaw it in the refrigerator and reheat it thoroughly; freezing may make its texture less tender than when freshly grilled.
Yes, grilled lamb spleen is very rich in iron and vitamin B12, nutrients involved in normal red blood cell formation. It is a food, not a treatment for anemia; anyone being treated for iron overload should ask their clinician about eating it.
Vitamins
B12
39µg · 1625% DV
B3
6.8mg · 43% DV
B2
0.45mg · 35% DV
B5
1.1mg · 22% DV
Minerals
Iron
41mg · 228% DV
Selenium
28µg · 51% DV
Phosphorus
260mg · 37% DV
Copper
0.28mg · 31% DV
Potassium ⭐
310mg · 9% DV
Sodium
82mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 129 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Grilled lamb spleen is lamb spleen cooked over a grill or hot coals, a straightforward preparation of offal enjoyed in Turkey. You may find it at kebab and offal restaurants, where it is served hot and often simply seasoned. The exterior gets lightly browned while the inside stays tender but dense, with a savoury, distinctly mineral flavour.
It pairs naturally with lemon, fresh herbs, onion and flatbread; a crisp salad helps balance its richness. Grilled lamb spleen is high in protein and especially rich in iron and vitamin B12. If you prefer a lighter meal, choose a modest portion and serve it with plenty of vegetables.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.4g
MONOUNSATURATED
1.3g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.