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Slow-cooked lamb hearts

Easy, delicious and nutritious.

Course Main Course
Keyword carnivore, keto, lamb heart, low carb, slow-cooked
Servings 6


  • 4 Lamb hearts
  • 4 rashers bacon


  • 2-4 tbsp Olive oil (extra virgin)
  • 1 onion
  • 2 garlic cloves
  • 200 g ground pork (use any ground meat you like)
  • 1 sprig thyme
  • 1 sprig fresh parsley
  • 1 egg
  • sea salt (to taste)

Slow cooker base

  • 1 carrot
  • 1 zucchini
  • 1 onion
  • 1 clove garlic
  • 1 cup stock (vegetable or meat)
  • sea salt (to taste)
  • 2-3 tbsp olive oil (extra virgin)


  1. Preheat the oven to 140 degrees celsius

  2. Cut off the excess fat on the hearts and make sure the cavities are open. This is where the stuffing will go.

  3. Chop the onion and garlic.

  4. Pan fry them on low in some olive oil for around 10 minutes (until nice and soft).

  5. In a bowl, add the ground meat, thyme, parsley, salt, egg and when cool, the onion and garlic. Mix together.

  6. Stuff the stuffing into the open cavities of the hearts.

  7. Wrap each heart in a rasher of bacon and secure with a bamboo stick. Put to the side.

  8. For the slow cooker base, chop all the vegetables and cook them in a pan with some olive oil, salt and stock until they lose their crunchiness.

  9. Put them into the slow cooker.

  10. Brown the hearts in a pan, until the bacon gets a nice colour to it.

  11. Put them on top of the vegetables in the slow cooker, put on the lid and into the oven (or into your electric slow cooker).

  12. Cook on 140 for approximately 3 hours.

  13. Slice the hearts into 2cm slices. Cut them so you can see the stuffing inside them.

  14. Serve with the veggies and enjoy!