Kidney, lamb, raw

Lamb kidney is an organ meat, also known as offal. The figures here describe raw lamb kidney. Per 100g, it provides 17g of protein, 2.6g of fat, 5.5mg of iron and 17µg of vitamin B12. It also supplies other B vitamins and minerals, including selenium, phosphorus and zinc.

Protein supports the growth and repair of body tissues. Iron is needed to make haemoglobin, which carries oxygen in the blood, while vitamin B12 supports red blood cell formation and normal nerve function. Lamb kidney also contains cholesterol. Cooking methods and added ingredients can change its fat, salt and energy content. Full nutrient figures are in the tables below.