Heart, lamb, raw

Lamb heart is an organ meat, also known as offal. The figures here describe it raw, before cooking. It mainly provides protein and fat, alongside iron and B vitamins. Per 100g, it contains 17g of protein, 6.8g of fat, 3.6mg of iron and 8µg of vitamin B12.

Protein contributes to the growth and repair of body tissues. Iron is needed to make haemoglobin, which carries oxygen in the blood, while vitamin B12 supports normal nerve function and red blood cell formation. Lamb heart also contains saturated fat and cholesterol, which may be relevant when considering overall dietary intake. Cooking methods and added ingredients can change its nutritional content. Full figures are in the tables below.