Cooking with lamb hearts is like falling in love. Especially when slow-cooked. The hearts are soft, tender and desirable. Bite after bite, you enjoy and you’ll always come back for more.
Although there are a lot of steps to this recipe, it is easy to prepare.
It basically involves chopping, mixing, a little cooking prep, stuffing and putting the meal altogether into the oven. Once in the oven, it is a set and forget job. 3 hours late, you’ll have a “hearty” meal, that’s delicious and nutritious.
Hearts are a delicacy that few people eat today. Their taste, however, is very mild unlike liver that can be quite pungent, depending on the animal.
I’ve cooked a lot with chicken hearts which are also very edible but this was my first experience with lamb hearts.
In Australia, and in many countries, lamb and sheep are free to roam, completely pasture raised. I’m not sure how they escaped being locked up and fed grains like many cows (an unnatural food source for ruminants), but they did.
So give them a try. They aren’t as cheap as chicken hearts but they were no where near the price per kg of rib-eye (for 4 large hearts).
Ask your butcher as people don’t often ask for organ meats unless feeding their animals. If he/she doesn’t have them, I’m sure they can easily get them in.
And then, try this recipe!
Let me know how you go in the comments below
To your satisfied heart,
