Bester, MarinaSchonfeldt, H.C. (Hettie Carina)Pretorius, BeulahHall, Nicolette Gibson2017-07-212018-01Bester, M., Schonfeldt, H.C., Pretorius, B. & Hall, N.G. The nutrient content of selected South African lamb and mutton organ meats (offal). Food Chemistry (2018), vol. 238, pp. 3-8, http://dx.doi.org/10.1016/j.foodchem.2017.05.075.1873-7072 (online)0308-8146 (print)10.1016/j.foodchem.2017.05.075http://hdl.handle.net/2263/61394This article reports on the nutritional content of raw and cooked A2 lamb and C2 mutton tongues, intestines, stomachs, spleens, lungs, kidneys and livers and the potential contribution of these products to better, affordable, nutrition in South Africa. Nutrients analysed in this study were Crude Protein, Fat, Calcium, Phosphorus, Magnesium, Iron, Manganese, Zinc, Potassium and Sodium.en© 2017 Elsevier Ltd. All rights reserved. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Food Chemistry, vol. 238, pp. 3-8, 2018. doi : 10.1016/j.foodchem.2017.05.075.Nutrient contentLamb organ meatsMutton organ meatsPostprint Article