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Very rich in iron and vitamin B12, protein source, low-fat organ meat
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Lamb spleen (120 g) has 132 calories. That works out to 110 calories per 100 g. It contains 1.4 g of carbs, 23.4 g of protein, 3.8 g of fat and 0 g of fiber. Its 26.4 µg of B12 covers 1100% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
132
KCAL / 120G
Carbs
1.4g
· 1% DV
Protein
23.4g
· 47% DV
Fat
3.8g
· 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 4% · Protein 70% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 132 kcal | |
| Total fat | 3.8 g | 5% |
| Saturated fat | 1.32 g | 7% |
| Trans fat | 0.01 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 23.4 g | 47% |
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 piece (medium) | 120 g | 132 kcal |
| 1 slice (thin) | 40 g | 44 kcal |
| 1 piece (extra small) | 60 g | 66 kcal |
| 1 slice (thick) | 70 g | 77 kcal |
| 1 piece (small) | 80 g | 88 kcal |
| 100 g | 100 g | 110 kcal |
| 1 serving (medium) | 100 g | 110 kcal |
| 1 serving (large) | 150 g | 165 kcal |
| 1 piece (large) | 180 g | 198 kcal |
Calculated from 110 calories per 100 g.
Lamb spleen is the edible spleen of a young sheep, sold as an organ meat. It has a firm texture and is commonly sliced and cooked in a pan or over a grill; it is not the same cut as lamb liver.
Cook lamb spleen by slicing it and pan-frying or grilling it until fully cooked. Remove the outer membrane and any tough vessels first. Season simply with salt, pepper, and spices, and avoid prolonged cooking, which can make the texture tough.
Lamb spleen has a savory, iron-like flavor and a firmer bite than many cuts of muscle meat. Its taste can remind people of liver, but it is not identical; onion, citrus, and assertive spices pair well with it.
Rinse lamb spleen under cold running water and remove visible clots. Use a small knife to peel away the thin outer membrane and trim any tough vessels, then pat it dry. Wash your hands and utensils after handling the raw spleen.
For grilled lamb spleen, remove the membrane, slice the spleen, and season it lightly with oil, salt, and pepper. Grill the pieces, turning them often, until cooked through. Serve hot with lemon or a sharp onion salad to balance the rich flavor.
Yes, lamb spleen is rich in iron and vitamin B12, nutrients involved in normal red blood cell formation. Eating it can add these nutrients to a meal, but it should not be used as a treatment for diagnosed anemia or a deficiency.
Lamb spleen can replace lamb liver in some pan-fried or grilled dishes, but the result will be firmer and have a different flavor. Slice it thinly and cook it separately the first time, since liver and spleen may not finish cooking at the same pace.
Yes, lamb spleen can be frozen. Wrap it tightly or place it in an airtight freezer-safe container to limit air exposure, and thaw it in the refrigerator before cooking. Do not refreeze it after it has thawed.
Lamb spleen can turn tough if it is cooked for too long or left in thick pieces. Remove the membrane, slice it thinly, and cook it quickly while turning the pieces. Make sure it is fully cooked without leaving it on the heat unnecessarily.
People with gout may need to limit lamb spleen because organ meats are high in purines, which can affect uric acid levels. If you have gout or elevated uric acid, ask your doctor or dietitian what portion, if any, is appropriate for you.
Vitamins
B12
26.4µg · 1100% DV
B2
1.44mg · 111% DV
B5
2.52mg · 50% DV
B3
6.6mg · 41% DV
Minerals
Iron
38mg · 211% DV
Selenium
32µg · 58% DV
Copper
0.46mg · 51% DV
Phosphorus
252mg · 36% DV
Potassium ⭐
384mg · 11% DV
Sodium
108mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 132 calories in 1 piece (medium) (120 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 spleen is the edible spleen of a lamb, cooked as an offal dish in parts of the world where organ meats are enjoyed. In Turkey, it may be grilled on skewers or cooked in a pan; some cooks also prepare it whole or stuffed. It is usually served hot, often with bread and fresh accompaniments such as onion and herbs.
Its flavour is savoury and distinctive, with a tender interior and a browned outside when grilled. Lamb spleen is protein-rich and provides iron and vitamin B12; it contains 19.5 g of protein per 100 g. For a lighter plate, grill it with little added fat and serve alongside salad or 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 1
Unprocessed
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.32g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 1.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.