Lamb Heart
£5.44 – £13.60
Lamb heart is highly nutritious and rich in flavour. Adventurous cooks should consider this cut as, with a bit of skill and care, it can create absolutely sensational dishes. Lamb heart must be cooked slowly. We suggest braising it with onion, carrot and celery for a couple of hours. You can then stuff with herb and sausage before roasting to finish. Offal when done well is absolutely delicious and very good for you.
It is a good idea to introduce different cuts into your repertoire, as making the most of each animal is more sustainable for the environment.
When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy. We work with traditional expert butchers to make sure that every cut is of the highest standard, helping with flavour, ease-of-cooking, and presentation.
The Black Farmer works with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. We show our passion for high welfare by promoting traditional farming methods and encouraging a sustainable and ethical approach to meat eating. This approach reduces animal stress and lowers food miles as much as possible.
Our lamb heart is vacuum packed to keep the meat fresh for longer. It is also suitable for home freezing, just be sure to defrost thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.
| DETAILS |
| Experience the rich and distinctive flavors of our Lamb Heart at The Black Farmer. Sourced from trusted, ethically raised lambs, our lamb hearts are a true delicacy for adventurous palates. With its tender texture and robust taste, the lamb heart brings a unique and delightful addition to your culinary repertoire. Whether slow-cooked for a melt-in-your-mouth tenderness or grilled to perfection, this versatile organ meat promises a flavorful and memorable dining experience. Embrace the culinary traditions of lamb and savor the exceptional quality of our Lamb Heart, knowing that you are supporting sustainable farming practices. |
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| STORAGE ADVICE |
| To maintain the freshness and quality of Lamb Heart, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Place the Lamb Heart in an airtight container or wrap it tightly in plastic wrap to prevent any exposure to air or odors. Stored correctly, Lamb Heart can maintain its freshness for up to 2-3 days. If you plan to store it for a longer period, you can also freeze the heart. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen Lamb Heart can retain its quality for approximately 2-3 months. When ready to use, thaw the heart in the refrigerator before cooking. |
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| PACKAGING |
This pack contains 400g-1kg.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling. |
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| COUNTRY OF ORIGIN |
UK |
Here’s cooking instruction for lamb hearts:
1. Preparation: Start by cleaning the lamb hearts thoroughly. Remove any excess fat and trim off any tough membranes or blood vessels. Rinse them under cold water and pat dry with a paper towel.
2. Marination (optional): If desired, marinate the lamb hearts to enhance their flavor. You can use a mixture of olive oil, minced garlic, lemon juice, salt, pepper, and your choice of herbs or spices. Place the hearts in a resealable bag or a shallow dish, pour the marinade over them, and let them marinate in the refrigerator for at least 30 minutes or up to 24 hours.
3. Preheat the grill or pan: If you’re grilling the lamb hearts, preheat the grill to medium-high heat. If you’re using a pan, preheat it over medium heat and add a small amount of oil or butter.
4. Cooking: Cook the lamb hearts for about 3-4 minutes per side on the grill or in the pan until they are browned and cooked to your desired level of doneness. Lamb hearts are typically best when cooked to medium-rare or medium, but you can adjust the cooking time according to your preference.
5. Resting: Once cooked, remove the lamb hearts from the heat and let them rest for a few minutes. This allows the juices to redistribute, resulting in a more tender and flavorful meat.
6. Serving: Slice the lamb hearts into thin pieces and serve them as a main dish or as part of a larger meal. They can be enjoyed on their own, served with a side of vegetables or salad, or incorporated into other recipes like stews or kebabs.
Remember to adjust cooking times based on the size and thickness of the lamb hearts. It’s always a good idea to use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Enjoy your lamb hearts!
| INGREDIENTS |
N/A |
| ALLERGY ADVICE |
N/A |
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Nutiritional information typical values per 100g,
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as sold |
| Energy |
185 kCal |
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| Fat |
7.9 g |
| of which saturates |
0 g |
| Carbohydrate |
1.9 g |
| of which sugars |
0 g |
| Fibre |
0 g |
| Protein |
25 g |
| Salt |
0.06 g |
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