Lamb Heart: 0.3 - 0.8 lb heart

Lamb Heart: 0.3 - 0.8 lb heart
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The heart is a type of offal or organ meat that was once highly prized for its medicinal value. Lamb hearts are a good source of essential vitamins and minerals.
Since the heart tends to be a tougher muscle it is best braised or slowly cooked. Hearts of younger animals tend to be less tough, however, and can be roasted, sauteed, grilled, or pan-seared. Cook to medium rare to avoid a tough, overcooked heart. The heart's natural cavity lends itself to stuffing - try sage and onion with a pat of butter or lard, or a couple prunes wrapped in quality bacon.
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