Is Lamb Lung Healthy for Human Consumption? Risks and Nutritional Insights

November 11, 2025 •

4 min read

Did you know that in the United States, lamb lung is banned for human consumption due to the high risk of contamination during the slaughter process? The question, 'is lamb lung healthy?', is complex and requires a careful look at both its nutritional profile and the very real safety concerns.

Quick Summary

Lamb lung offers high protein and several vitamins but its safety is debated due to contamination risks. It is banned for human consumption in the US, but is consumed as a delicacy elsewhere.

Key Points

Nutritionally Dense: Lamb lung is a good source of lean protein, Vitamin B12, iron, and selenium.
Significant Contamination Risk: The spongy structure of lungs makes them susceptible to bacterial contamination from stomach fluid during slaughter, and they are difficult to clean.
Illegal in the U.S.: The USDA banned the sale of sheep lung for human consumption in the United States in 1971 due to safety concerns.
Consumed Internationally: Despite the U.S. ban, lamb lung is eaten in other parts of the world and is a key ingredient in Scottish haggis.
Proper Cooking is Critical: For human consumption where it is legal, thorough cooking is necessary to mitigate bacterial risk.
Safer Alternatives Exist: Organ meats like liver and heart offer comparable or greater nutritional benefits with fewer safety risks when properly handled.

The Nutritional Profile of Lamb Lung

Lamb lung, like other organ meats, is a concentrated source of certain nutrients. For human consumption, a 3-ounce (85g) serving is calorie-dense and rich in specific vitamins and minerals.

Macronutrient Breakdown

A typical serving of lamb lung offers a strong macronutrient profile, primarily consisting of protein with very few carbohydrates.

High Protein: A 3-ounce serving contains nearly 17 grams of protein, essential for muscle repair, immune function, and overall vitality.
Low Fat: It is a lean protein source, with a relatively low fat content compared to some muscle meats.
Zero Carbohydrates: Lamb lung is completely carbohydrate-free, aligning with ketogenic and low-carb diets.

Vitamins and Minerals

Beyond macros, lamb lung is a powerhouse of essential micronutrients that contribute to overall health.

Vitamin B12: An excellent source of Vitamin B12, crucial for nerve health and red blood cell production.
Iron: A good source of bioavailable iron, which helps prevent anemia by supporting oxygen transport in the body.
Selenium: An antioxidant mineral that protects cells from damage and supports thyroid function.
Zinc: Necessary for immune function, wound healing, and DNA synthesis.
Other B Vitamins: Contains smaller amounts of riboflavin (B2) and niacin (B3), which aid in energy metabolism.

Significant Food Safety Concerns for Human Consumption

Despite its nutritional value, lamb lung carries serious food safety risks, particularly with the potential for bacterial contamination during slaughter. This is the primary reason for its ban in several countries, including the United States.

Contamination Risks

During the slaughter process, there is a risk of stomach fluid entering the animal's respiratory system. This fluid contains high levels of harmful bacteria that can cause severe food poisoning, or even sepsis, in both humans and pets. Unlike other parts of the animal's digestive tract which can be thoroughly cleaned, the spongy texture of the lungs makes it impossible to fully wash them of these contaminants. Raw feeding poses an even higher risk.

Legal Status and Bans

United States: The U.S. Department of Agriculture (USDA) banned the sale of sheep lungs for human consumption in 1971 due to food safety concerns over contamination from stomach fluid. This ban is why traditional Scottish haggis, which includes sheep lung, cannot be legally imported into the U.S.
Other Countries: In contrast, lamb lung is considered a delicacy in other parts of the world, including Scotland where it's a key ingredient in haggis. In these regions, strict inspection processes are in place to mitigate contamination risks.

Lamb Lung vs. Other Organ Meats

When evaluating the health of organ meats, it's useful to compare lamb lung to other commonly consumed offal, such as liver and heart. While lamb lung has its benefits, other organs offer a denser and safer nutritional profile.


Feature	Lamb Lung	Lamb Liver	Lamb Heart
Best Known For	High protein, lean, B vitamins, iron.	Highest nutrient density, exceptionally high in Vitamin A and B12.	Coenzyme Q10 (CoQ10), iron, B vitamins.
Protein	High (~17g per 3 oz).	High (~21g per 3 oz).	High (~25g per 100g).
Vitamin B12	Excellent source.	Exceptionally high source.	Very high source.
Vitamin A	Present in smaller amounts.	Extremely high, potent source.	Low content.
Omega-3s	Low to moderate.	Moderate content.	Good source.
Food Safety Risk	High due to contamination potential.	Low, if properly handled and cooked.	Low, if properly handled and cooked.

How Lamb Lung is Prepared and Consumed Safely (Outside the U.S.)

In regions where it is legal, proper preparation is key to minimizing health risks. It is typically cooked thoroughly to kill bacteria.

Haggis: In Scotland, lamb lung is boiled, minced, and combined with other offal, oatmeal, and spices before being traditionally cooked inside a sheep's stomach.
Other Dishes: It can also be braised, sauteed, or included in stews, such as in the Mallorcan dish "Frituras".
Dried for Pets: Many of the modern products featuring lamb lung are dried or freeze-dried treats intended for dogs. The drying process reduces, but does not eliminate, bacterial risk.

Conclusion: Weighing the Risks and Rewards

Ultimately, whether lamb lung is "healthy" is a matter of perspective and geographic location. From a purely nutritional standpoint, it offers a solid dose of protein and several key micronutrients like B12, iron, and selenium. However, these benefits must be weighed against the significant, well-documented food safety risks associated with potential bacterial contamination during slaughter.

For consumers in the United States, the legal ban on lamb lung makes the decision moot. For those in countries where it is consumed, strict adherence to food safety guidelines and thorough cooking is essential. For the majority, safer and more nutrient-dense organ meats like lamb liver or heart provide similar nutritional benefits without the associated health risks. Exploring the variety within the organ meat family, as discussed by WebMD, offers healthier and safer alternatives. Are There Health Benefits to Eating Organ Meat? - WebMD

Frequently Asked Questions

The US Department of Agriculture (USDA) banned lamb lung in 1971 due to concerns about bacterial contamination. During slaughter, stomach fluid can enter the lungs, and their spongy nature makes them impossible to completely sanitize.

While thorough cooking kills most bacteria, the high risk of severe bacterial contamination during processing makes lamb lung a food safety concern. For this reason, it is illegal in some countries, and safer offal alternatives exist.

Lamb lung is a source of high-quality, lean protein. It also contains important vitamins and minerals such as Vitamin B12, iron, selenium, and zinc.

While nutritious, lamb lung is not as nutrient-dense as other offal, such as liver, which is exceptionally rich in Vitamin A and B12. Safer, more nutrient-rich alternatives are generally available.

Yes. Lamb lung is consumed in many countries where it is not illegal, and it is a traditional ingredient in dishes like Scottish haggis.

No. Due to the USDA ban, it is illegal for butchers in the US to sell lamb lung for human consumption. If a butcher were to sell it, it would be an illegal and unsafe practice.

Dried lamb lung treats are prepared for pets and carry a lower but still present risk of bacterial contamination. They are not intended for human consumption and can pose a health risk.