Lamb lungs (lights)
A spongy pink-grey offal with a light porous structure and a mild neutral taste, for haggis, blood sausages and pates.
Lamb lungs (lights) are a spongy offal of a pink-grey colour with a very light porous structure and a mild neutral taste, absorbing stock and spices well. They are soaked, boiled and finely chopped or minced for haggis, blood sausages, fillings for tripe and offal, pates and braised offal stews with onion, spices and fat.
Calories, proteins, fats and carbohydrates per 100 g of product
Lamb lungs (lights), Raw: Calories 95.0 kcal, Proteins 16.7 grams, Fats 2.6 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb lungs (lights), Stewed: Calories 113.0 kcal, Proteins 19.9 grams, Fats 3.1 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb lungs (lights), Fried: Calories 238.0 kcal, Proteins 25.5 grams, Fats 12.7 grams, Carbohydrates 3.8 grams per 100 g of product.
Recipes with this ingredient
Kuyrdak is one of the traditional dishes of Kazakh cuisine with ancient roots. Hearty and aromatic, it is made from lamb and offal fried in tail fat with vegetables. In the past, it was served immediately after slaughtering livestock to use the freshest ingredients. The taste of kuyrdak is rich and meaty, with a slight spiciness from garlic and spices. Vegetables add juiciness, while potatoes give the dish softness and nourishment. Kuyrdak is traditionally eaten hot among family, complemented by fresh flatbreads and greens. This dish symbolizes the hospitality of the Kazakh people.
15
6
60
A recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave, Stamatis Tsilias.
10
10
120
A recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave, Stamatis Tsilias.
8
10
330
Dmitry Zotov's haggis is an interpretation of the classic Scottish dish known for its rich texture and aroma. Historically, haggis is considered a symbol of Scotland, with its preparation rooted in ancient traditions of utilizing all parts of the sheep. In this recipe, meat offal is combined with onions, spices, and wheat to create a rich and spicy flavor. Haggis is cooked in a sheep's fat net that becomes crispy when baked, adding a unique texture. After long simmering in chicken broth and final baking, it acquires a deep meaty flavor with delicate notes of nutmeg and fennel. The dish is served as a standalone treat or with traditional sides. It offers a true gastronomic experience that allows one to feel the spirit of Scottish cuisine.
12
4
300
Pirozhki with offal are a vivid example of Russian cuisine, combining rich flavors and traditional cooking techniques. Historically, this recipe originates from rural kitchens where housewives used all parts of poultry and livestock to create nutritious and aromatic dishes. The airy dough made with fermented milk gives the pirozhki tenderness and softness, while the filling of offal, complemented by onions and spices, provides depth of flavor and richness. These pirozhki are especially good on cold days; they can be served as a standalone dish or with a light broth. Fried to a golden crust, they have an appetizing crunch on the outside and juiciness on the inside, while their rich meaty aroma makes them truly comforting food.
11
12
180
