Understanding What Nutrients Are in Goat Lungs

December 8, 2025 •

3 min read

According to traditional nose-to-tail eating practices, no part of an animal should go to waste, and goat lungs are no exception. But what nutrients are in goat lungs that make them a valuable addition to a diet? This nutrient-dense offal is a rich source of bioavailable protein, B vitamins, iron, and selenium.

Quick Summary

Goat lungs are a nutritious offal packed with high-quality protein, essential B vitamins, and trace minerals. They offer a unique profile of micronutrients, including iron, selenium, and copper, supporting various bodily functions.

Key Points

Rich in Protein: Goat lungs are a lean and excellent source of high-quality, complete protein, essential for muscle and tissue repair.
High in Vitamin B12: They provide a significant amount of vitamin B12, crucial for nerve function and red blood cell production.
Excellent Source of Minerals: Lungs are particularly rich in bioavailable minerals like iron, selenium, and copper, which support oxygen transport and antioxidant defense.
Nutrient-Dense Offal: Like other organ meats, goat lungs are more nutrient-dense per calorie than many muscle meats, offering a wide spectrum of essential micronutrients.
Sustainable Choice: Consuming organ meats like goat lungs is a core part of nose-to-tail eating, reducing food waste and promoting sustainable animal husbandry.
Unique Dietary Addition: For those with an adventurous palate, they offer a distinct texture and nutritional profile different from more common cuts of meat.

A Closer Look at the Nutritional Profile of Goat Lungs

Goat lungs, like other organ meats, are a powerhouse of nutrition often overlooked in Western diets. While specific nutritional data for goat lungs can vary, their profile can be inferred from general organ meat science and data for similar animal lungs. A serving offers high-quality, easily digestible protein, making it an excellent building block for muscle repair and overall health. Beyond the macronutrients, the organ is a rich source of vital vitamins and minerals that support numerous physiological processes.

Essential Vitamins Found in Lungs

Several key vitamins are abundant in goat lungs, contributing to cellular health and energy production. These include:

Vitamin B12: Critical for nerve function, red blood cell formation, and DNA synthesis. A significant amount of B12 is often present in lung tissue.
Riboflavin (B2): Plays a vital role in cellular growth and the metabolism of carbohydrates, fats, and proteins.
Niacin (B3): Supports energy production and is essential for hundreds of bodily enzymes.
Vitamin C: Unusually high for a meat source, some lung preparations can provide notable amounts of Vitamin C, which is a powerful antioxidant.

Rich Source of Bioavailable Minerals

Goat lungs are particularly rich in a selection of important trace and macro minerals. Unlike many plant-based sources, the minerals in organ meat are highly bioavailable, meaning they are more easily absorbed and utilized by the body.

Iron: Lungs contain significant amounts of heme iron, the most easily absorbed form of this mineral. Iron is necessary for producing hemoglobin, which transports oxygen throughout the body.
Selenium: This trace mineral is a potent antioxidant that supports thyroid function and protects cells from damage.
Copper: An essential mineral that assists in iron absorption and helps maintain tissue elasticity and function.
Zinc: Supports the immune system, wound healing, and cellular metabolism.
Phosphorus: Crucial for strong bones and teeth, and helps filter waste in the kidneys.

Fat and Protein Content

Goat lungs are a lean protein source, especially when compared to other organ meats like tongue. The protein is a complete source, providing all nine essential amino acids necessary for human function. This high-protein, low-fat combination makes it an attractive option for those looking to maximize nutrient intake while controlling caloric load.

Comparison Table: Goat Lungs vs. Muscle Meat

This table provides a generalized comparison of the nutrient density of goat lungs to a standard cut of goat muscle meat, based on available data for similar animal products.


Nutrient	Goat Lungs (Estimated per 100g cooked)	Goat Muscle Meat (Estimated per 100g cooked)
Protein	~17-18g	~23g
Fat	~3g	~2.6g
Vitamin B12	Excellent Source (>100% DV)	Good Source (~17% DV)
Iron	Excellent Source (>30% DV)	Good Source (~18% DV)
Selenium	Excellent Source (>90% DV)	Trace amount
Copper	Good Source (>20% DV)	Trace amount
Vitamin A	Low to Moderate	None

Note: Values are estimates based on data for similar animal organ and muscle meats, and can vary based on the animal's diet and preparation.

Considerations for Cooking and Consumption

While highly nutritious, goat lungs are not commonly sold in mainstream supermarkets and have a unique texture. Their porous, spongy nature is different from dense muscle meats or the creamy texture of liver. They are most often used in traditional stews, minced for sausages (like haggis), or dehydrated to create pet treats. Proper preparation is crucial, including thorough cleaning, and is a skill often passed down through family recipes. As with all offal, moderate consumption is recommended as part of a balanced diet.

Conclusion: A Rich Addition to a Balanced Diet

For those who practice nose-to-tail eating or are simply looking to add a nutrient-dense food to their diet, goat lungs represent a valuable and often overlooked option. Their unique combination of high-quality protein, B vitamins, and highly absorbable minerals like iron and selenium can support overall health. While not as universally appealing as other cuts, their nutritional benefits are significant for those willing to explore offal. When sourced from healthy, grass-fed animals, goat lungs can be a sustainable and economical food choice. As always, consulting with a healthcare professional or a registered dietitian is recommended before making significant dietary changes, especially if you have pre-existing health conditions related to cholesterol or gout.

Outbound Link: For more information on the nutrient content of organ meats, a reputable resource is the National Institutes of Health (NIH) [https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/].

Frequently Asked Questions

Yes, goat lungs are safe to eat, provided they are sourced from a healthy animal and are thoroughly cleaned and properly cooked. They are consumed as offal in many cultures worldwide.

While both are nutrient-dense offal, liver is a far more concentrated source of fat-soluble vitamins like Vitamin A. Goat lungs, on the other hand, are a lean protein source and typically provide a higher amount of Vitamin C than other organ meats.

Cooked goat lungs have a light, porous, and spongy texture due to their primary function of holding air. This is a very different texture from the dense, chewy texture of muscle meat or the creamy texture of liver.

No, consuming organ meats (offal) is a traditional practice found in many cultures across the globe and has been a part of the human diet for centuries. The recent resurgence in popularity is tied to the nose-to-tail eating movement.

Proper cleaning is essential. Lungs should be rinsed thoroughly to remove any debris. They are then often braised, stewed, or used as filling for sausages. Some recipes also involve drying them.

For most healthy individuals, moderate consumption of organ meats is fine. However, offal is high in purines, which can increase uric acid levels. Those with gout or kidney issues should consult a doctor before consuming large quantities.

Goat lungs are not typically found in major supermarkets in Western countries. They are more likely to be available at specialty butcher shops, local farmers' markets, or from farms that practice nose-to-tail butchery.