Lamb Kidneys

Author: Joe Fowler Time for reading: ~0 minutes Last Updated: January 27, 2026

CHAPTERS (Table Of Contents)

Lamb kidneys are rich in vitamin B1 (26.7%), vitamin B2 (111.1%), vitamin PP (30.3%), sodium (15.4%), phosphorus (29.1%), iron 49.4%) (where the percentage corresponds to daily norms in 100 grams

Lamb kidneys are a by-product that is a leader among others in terms of taste. Its health benefits are undeniable.

Composition

Lamb's kidneys contain 82-83% water, they also contain fat, protein, vitamins B and PP, pantothenic acid, minerals (calcium, magnesium, iron, phosphorus). The kidneys, like the liver, are rich in enzymes and extracts.

Useful properties

Many nutritionists talk about the benefits of eating lamb kidneys, and even claim that they are more useful than lamb, because they contain significantly less fat and cholesterol, easily processed by the body. The beneficial effect of the by-product on humans is expressed in the following influences:

normalize digestion and metabolism;
improve the condition of muscles and bones;
quickly saturate.

Use in cooking

To eliminate the unpleasant odor, before cooking the kidneys are left to stand for about 30 minutes in a weak solution of acetic acid or in water. Before heat treatment, they should be cut into slightly thin pieces, as they dry quickly and will be hard.

They become delicious if spicy spices and vegetables are added to them.

Contraindications

There are no contraindications to the consumption of lamb kidneys, except in cases of individual intolerance to the product.