This British lamb heart is a traditional butcher's cut prized for its lean, protein-rich texture and deep, savoury flavour. Sourced from high-welfare farms in the South West, our lamb heart is vacuum-packed in 1kg portions and arrives chilled — ready to braise low and slow, or stuff and roast for a proper Sunday meal.

Why us:

At The Black Farmer, founded by Wilfred Emmanuel-Jones MBE, we believe specialist cuts deserve as much care as the prime ones. Lamb heart is a cornerstone of nose-to-tail eating — affordable, deeply nourishing and rich in iron and protein. It's the kind of cut Wilfred grew up cooking, and one that connects honest British farming with Caribbean traditions of using every part of the animal with respect.

How to cook

Lamb heart rewards gentle cooking. Slow-braise it in red wine, stock and herbs for two hours until fork-tender, or butterfly and stuff it with seasoned breadcrumbs before roasting. Slice across the grain to serve.