Lamb Offal

Lamb Offal

Liver & Heart

Lamb heart (which is a special type of muscle) is a valuable source of protein, as well as almost all B vitamins and importantly, the cardio-protective amino acid, taurine. In general, the smaller the animal and the higher the heart rate, the more abundant the taurine: for this reason, lamb hearts tend to have more taurine than beef hearts. Lamb heart also contains a good mix of minerals including phosphorus, copper, iron, zinc and selenium, but it can be high in fat, especially cholesterol.

Lamb liver (like most other types of liver) is one of nature’s best sources of vitamin A (especially when from pasture-raised animals), and needs to be consumed in moderation to prevent overconsumption of this fat-soluble vitamin and toxicity. It is also abundant in B vitamins, particularly B12 and riboflavin – containing far more than the daily requirement in a full serve, however as these are water soluble, there is no danger of overdosing on them. Liver is also an excellent source of many minerals including zinc, selenium, phosphorus, iron and particularly copper, and this is another reason to limit excess consumption: to prevent an excess of copper. It is an excellent source of high quality protein and essential fatty acids, both Omega 6 and Omega 3, but can be high in saturated fats and cholesterol.  And liver is a good source of co-enzyme Q10, an anti-oxidant which supports general cell function; as animals age, the natural levels of this can reduce, so supplementation through the diet can be beneficial.
 

Kelp
(Seaweed)

Oranges

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