A Comprehensive Guide to Cooking Lamb Heart: An Underrated Delicacy

Lamb heart is a versatile, nutritious, and affordable cut that is often overlooked in favour of more traditional lamb cuts. However, with the right preparation and cooking techniques, lamb heart can be transformed into a delicious and tender dish that rivals any other meat on the plate. At Bonners The Butchers, we believe in celebrating every part of the animal, and lamb heart is no exception. In this guide, we’ll walk you through everything you need to know about cooking lamb heart, from preparation to serving, ensuring that you can confidently add this underrated delicacy to your culinary repertoire.

Understanding Lamb Heart

Lamb heart is a lean muscle with a rich, meaty flavour. Unlike other organ meats, lamb heart has a firm texture and is less gamey, making it an excellent introduction to offal for those who might be hesitant to try it. It’s also incredibly nutritious, packed with protein, vitamins, and minerals such as iron, zinc, and B12. Because the heart is a hardworking muscle, it can be slightly tough if not cooked properly, but with the right techniques, it can be tender and full of flavour.

Preparing Lamb Heart

Before you begin cooking, it’s essential to prepare the lamb heart properly. Here’s how to get started:

1. Cleaning: Start by rinsing the lamb heart under cold water to remove any blood or impurities. Pat it dry with a paper towel.
2. Trimming: Place the heart on a cutting board and use a sharp knife to trim away any fat, connective tissue, and the tough outer membrane. You may also need to remove the large blood vessels, which can be chewy if left intact.
3. Butterflying: Depending on the recipe you plan to follow, you might want to butterfly the heart. To do this, slice the heart lengthwise down the middle without cutting all the way through, then open it up like a book. This will help the heart cook more evenly and make it easier to stuff if you choose to do so.
4. Marinating (Optional): While lamb heart has a rich flavour on its own, marinating it can add depth and help tenderize the meat. Consider marinating the heart in a mixture of olive oil, garlic, herbs, and acidic ingredients like lemon juice or vinegar for a few hours before cooking.

Cooking Lamb Heart

There are several ways to cook lamb heart, each bringing out different qualities in the meat. Below are a few methods that highlight the heart’s potential.

Grilling

Grilling is one of the best ways to cook lamb heart, as the high heat quickly sears the outside while keeping the inside tender and juicy.

1. Preheat the Grill: Heat your grill to medium-high, ensuring that it’s hot enough to create a good sear.
2. Seasoning: Season the lamb heart generously with salt, pepper, and any additional spices or herbs you prefer.
3. Grill the Heart: Place the heart on the grill and cook for about 3-4 minutes per side for a medium-rare to medium doneness. Be careful not to overcook, as the heart can become tough if left on the grill for too long.
4. Resting: Once cooked, remove the heart from the grill and let it rest for a few minutes before slicing. Resting allows the juices to redistribute, resulting in a more flavorful and tender bite.

Pan-Frying

Pan-frying is another excellent method for cooking lamb heart, particularly if you prefer a quick and straightforward approach.

1. Heat the Pan: Heat a heavy skillet or cast-iron pan over medium-high heat and add a small amount of oil or butter.
2. Seasoning: Season the lamb heart with salt, pepper, and any other desired spices.
3. Sear the Heart: Place the heart in the hot pan and sear for about 2-3 minutes per side. If you’ve butterflied the heart, cook it for slightly longer to ensure it’s cooked through.
4. Resting and Slicing: Remove the heart from the pan and let it rest for a few minutes. Slice the heart thinly against the grain for the most tender results.

Slow Cooking

For those who prefer a melt-in-your-mouth texture, slow cooking is an excellent choice. This method allows the heart to break down slowly, resulting in a tender and flavourful dish.

1. Searing: Before slow cooking, sear the heart in a hot pan with a little oil to lock in the juices and add depth to the flavour.
2. Prepare the Braise: In a slow cooker or heavy pot, prepare a braising liquid using stock, wine, vegetables, and herbs. The liquid should be rich and flavourful, as it will infuse the heart during cooking.
3. Slow Cook: Add the seared heart to the braising liquid, cover, and cook on low heat for 4-6 hours. The long, slow cooking process will tenderize the heart and infuse it with the flavours of the braising liquid.
4. Serving: Once cooked, remove the heart from the braising liquid, slice it, and serve it with the reduced sauce and your choice of sides.

Serving Suggestions

Lamb heart pairs beautifully with a variety of sides, from simple mashed potatoes to more complex grain salads. Here are a few ideas:

• Grilled Vegetables: The smoky flavour of grilled vegetables like bell peppers, courgettes, and aubergines complements the rich taste of lamb heart.
• Potato Dishes: Serve your lamb heart with creamy mashed potatoes, roasted new potatoes, or even a potato gratin.
• Salads: A fresh salad with crisp greens, tangy vinaigrette, and perhaps some crumbled feta cheese can provide a refreshing contrast to the richness of the heart.

Food For Final Thoughts

Lamb heart is a delicious, nutritious, and budget-friendly option that deserves more attention in the kitchen. With its rich flavour and firm texture, it can be the star of any meal when prepared and cooked properly. At Bonners The Butchers, we are passionate about helping our customers explore the full range of meats we offer, and lamb heart is no exception. Give this underrated cut a try, and you might just discover a new favourite dish.