Is lamb liver healthy to eat?

Liver even contains a significant quantity of vitamin C - which is very rare for an animal based food. Practically every cuisine has liver specialties. A popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liver’s role is to neutralise toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous systems. The liver is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins. A good recommendation for liver is one 100-gram serving of beef, lamb or duck liver (about 4 ounces) once or twice a week, providing about 50,000 IU vitamin A per serving. Chicken liver, which is lower in vitamin A, may be consumed a little more frequently if desired.

Lamb organs are a good source of nutrients, including protein, iron, zinc, and vitamins A and B12. They are also low in saturated fat and calories. A 3.5-ounce serving of lamb liver provides about 20 grams of protein. A 3.5-ounce serving of lamb liver provides about 20% of the Daily Value (DV) for iron. A 3.5-ounce serving of lamb liver provides about 50% of the DV for zinc. A 3.5-ounce serving of lamb liver provides about 100% of the DV for vitamin A. A 3.5-ounce serving of lamb liver provides about 100% of the DV for vitamin B12. However, it is important to note that lamb organs can also contain high levels of cholesterol and saturated fat. If you are concerned about your cholesterol levels, you may want to limit your intake of lamb organs. Eating lamb organs can be a good way to get a variety of nutrients in one meal.