Lamb Heart

An old fashioned ingredient, lamb* heart is milder in flavour than diners often anticipate, and much more akin to a steak than other lamb offal. Traditionally lamb heart was revered for its nutritional and medicinal qualities as it offers a rich source of protein, vitamin B12, riboflavin, and selenium along with phosphorus, zinc, copper, iron, and niacin.

Lamb heart is excellent sliced thinly, then either seared or barbecued and served pink. Another classic preparation is stuffed and slow-cooked for richer, deeper flavours and fall-apart texture. Lamb heart is versatile and delicious, and a much loved ingredient within our restaurant community, 

Chef Valentine Warner inspires:
"Dare I say that foolish are those who overlook such available and valuable joys as the lamb heart. This is good lean meat that is very easy to cook either quickly or as a slow braise. Cheap too - a lamb heart certainly extends the kitchen budget. 

My 3 favourite ways are:

1. Light the charcoal, then thinly slice and skewer the lamb heart. Lightly oil then dust with cumin, cayenne pepper, a little cinnamon pepper and sea salt. Grill until rare but coloured on the outside, and eat with a fresh mint, parsley and tomato salad and some sweet and tender, thinly sliced white onion dressed in a little white vinegar. Flat bread, yoghurt maybe and certainly chilli sauce must be seen nearby too. Changing the spices towards a Mexican leaning and this makes for a good filling with corn tortillas all daubed with a sour green salsa.
   
   
2. Stuff the hearts with stale bread mixed with herbs, spices and cooked onion. Add a little wine or cider to a heavy small casserole. Braise the lamb hearts until tender with only a little liquid remaining and the hearts browned from the cooking. Eat with a good rich and buttery mashed potato.
   
   
3. Treat the lamb heart as you would ox heart, and make a dark and hot vindaloo, in fact I prefer using heart to braising steak!"

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale Lamb Heart is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.