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High-protein, fatty organ-adjacent head meat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Lamb head meat cold cut has 248 calories. It contains 0 g of carbs, 20.1 g of protein, 18.4 g of fat and 0 g of fiber. Its 2.1 µg of B12 covers 88% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
248
KCAL / 100G
Carbs
0g
· 0% DV
Protein
20.1g
· 40% DV
Fat
18.4g
· 24% 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 0% · Protein 33% · Fat 67%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 248 kcal | |
| Total fat | 18.4 g | 24% |
| Saturated fat | 6.9 g | 35% |
| Trans fat | 0.18 g | |
| Sodium | 78 mg | 3% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 20.1 g | 40% |
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 | 248 kcal |
| 1 piece (small) | 40 g | 99 kcal |
| 1 piece (medium) | 70 g | 174 kcal |
| ½ cup (chopped) | 70 g | 174 kcal |
| 100 g | 100 g | 248 kcal |
| 1 piece (large) | 110 g | 273 kcal |
| 1 cup (chopped) | 140 g | 347 kcal |
| 1 serving (large) | 150 g | 372 kcal |
| 1 serving (extra large) | 200 g | 496 kcal |
Calculated from 248 calories per 100 g.
Lamb head meat cold cut is cooked meat taken from a lamb’s head, separated from the bones and sliced for serving. It is a traditional style of söğüş, commonly eaten as a sandwich or plated with herbs and seasoning.
Lamb head meat cold cut is made by thoroughly cleaning and simmering the head until the meat is tender. The meat is then removed from the bones, cooled and sliced. Careful cleaning and keeping raw meat separate from cooked meat are important.
Lamb head meat cold cut often includes cheek and tongue, though the selection varies by cook or vendor. Brain is not automatically part of every serving, so ask what is included if you want a particular cut or need to avoid one.
Lamb head meat cold cut has a distinct lamb flavor and a tender texture, with some pieces feeling softer or more gelatinous than ordinary muscle meat. Lemon, fresh herbs and spices brighten its richness, while the tongue tends to have a firmer bite.
Lamb head meat cold cut is sliced cooked meat, while head cheese is a set loaf made by binding pieces of cooked head meat with gelatin-rich cooking liquid. The two use similar parts, but lamb head meat cold cut is not necessarily pressed or molded.
Yes, if it was fully cooked and kept properly chilled, lamb head meat cold cut can be eaten cold. Once opened, keep it refrigerated and use clean utensils; discard it if it has been left out for an extended period or shows signs of spoilage.
Lamb head meat cold cut works well sliced in flatbread with parsley, onion, lemon and spices, or served on a plate with pickles. For a lighter sandwich, add plenty of fresh vegetables rather than extra rich sauces.
Yes, lamb head meat cold cut can be reheated, although it is also commonly served chilled or at room temperature. Warm it gently so the slices stay tender, and heat leftovers thoroughly rather than repeatedly warming the whole batch.
Cooked lamb head meat cold cut generally keeps for 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after serving, and throw it away if its smell, texture or appearance has changed.
Yes, lamb head meat cold cut can be frozen, though the texture may become slightly less tender after thawing. Freeze it in airtight portions and thaw it in the refrigerator; avoid refreezing it once thawed.
Vitamins
B12
2.1µg · 88% DV
B3
4.6mg · 29% DV
B2
0.22mg · 17% DV
B5
0.72mg · 14% DV
Minerals
Zinc
3.2mg · 29% DV
Phosphorus
176mg · 25% DV
Selenium
13µg · 24% DV
Copper
0.12mg · 13% DV
Potassium ⭐
255mg · 8% DV
Sodium
78mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 248 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.
Lamb head meat cold cut refers here to kuzu söğüş: cooked lamb head meat, picked from the bone and finely chopped. Especially associated with İzmir, this Turkish street food may include cheek, tongue and other meaty parts of the head. It is usually seasoned with cumin, chilli and salt, then wrapped in flatbread with onion, parsley and tomato, or served on a plate. Despite the page name, it is not necessarily a deli-style cold cut; it is often served freshly chopped, warm or at room temperature. Rich in protein and relatively fatty, it makes a substantial meal. Pair it with fresh salad or herbs for a lighter-feeling plate.
Medium
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
6.9g
MONOUNSATURATED
7.6g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.