Meat
Marrow
Lamb marrow is milder and less commonly plated than beef marrow but still rich when roasted in the bone. It emulsifies into couscous sauces and enriches ground-lamb mixes in small amounts. Roast until the centre softens, season with salt and lemon, and spread on warm bread. Whisk a spoon into hot pan sauces off heat. Keep very cold before cooking; marrow spoils quickly. Source clean, food-grade bones only.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 86 g
- Saturated Fat 41.3 g
- Trans Fat 0.2 g
- Monounsaturated Fat 36.1 g
- Polyunsaturated Fat 8.6 g
- Cholesterol 125 mg
- Sodium 32 mg
- Salt 0.08 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 3.5 g
- Water 7.5 g
- Energy 788 kcal
- Water 7.5 g
- Protein 3.5 g
- Fat 86 g
- Saturated Fat 41.3 g
- Monounsaturated Fat 36.1 g
- Polyunsaturated Fat 8.6 g
- Omega-3 0.69 g
- Trans Fat 0.2 g
- Vitamins 48.1 mg
- Vitamin A 25 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.53 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 2.8 µg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 82.1 mg
- Major Minerals 81 mg
- Trace Minerals 1.1 mg
- Iron 1.1 mg
- Salt 0.08 g
- Cholesterol 125 mg
Vitamins
vitamin-b12-cobalamin: 2.8 · vitamin-a: 25 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.53 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Sodium: 32 · Potassium: 40 · Calcium: 9 · Iron: 1.1 ·
Lamb marrow is a soft, rich fat depot. Composition is lipid-dominant with low moisture; typical of ovine marrow used for roasting bones and sauces.
History
North African and Middle Eastern stews quietly enriched sauces with marrow bones.
Victorian cookery extracted marrow for toast and invalid broths.
Chef culture occasionally plates lamb marrow as a lighter take on bone service.