Lamb Heart
Lamb heart; a firm, lean and intensely flavored offal cut. Finely sliced and briefly sautéed or grilled.
What Is Lamb Heart?
Lamb heart is the heart muscle of a lamb; because it is a muscle that works continuously, it has a firm, lean texture. It is an offal cut and is used in traditional cuisines.
It has a distinctive, slightly iron-like, meaty flavor. Because of its firm texture, it does well either thinly sliced and cooked briefly over high heat or cooked slowly for a long time; it becomes tough if overcooked in the center.
Lamb Heart Nutrition Facts
One hundred grams of raw lamb heart provides about 122 kcal of energy, 16.5 g of protein, and 5.7 g of fat; it is particularly rich in iron, zinc, and B12. It is a lean offal cut with a high protein content.
How Should Lamb Heart Be Eaten?
As an offal cut, lamb heart should be eaten in moderation and cooked thoroughly; although it is rich in iron and zinc, portion size should be watched.
This is general information; lamb heart is a food and is not a substitute for medical treatment.
How to Choose Lamb Heart
Good lamb heart is bright red to dark red, firm, and has a clean smell. Heart from a young lamb is more tender; avoid pieces that are grayish or smell off.
- The color should be bright red to dark red, and the texture firm.
- The smell should be clean.
- Avoid grayish or foul-smelling pieces.
How to Store Lamb Heart
Store raw lamb heart in a covered container in the coldest part of the refrigerator for 1–2 days, or in the freezer for months. Because offal spoils quickly, consuming it fresh is recommended; keep raw meat separate from other foods.
How to Use Lamb Heart in Cooking
Clean and thinly slice lamb heart for sautéing and grilling; it is also used in stews and mixed-offal platters. It pairs well with garlic, cumin, and pepper; thinly slicing and cooking it quickly helps keep it tender.
How to Clean Lamb Heart
Open the heart into 2 halves, cut away and remove the veins, membranes, and any clotted-blood residue inside, and rinse it thoroughly with plenty of water; then cut it into pieces and prepare it for cooking.
Frequently Asked Questions
Why does lamb heart become tough?
Because it is a firm muscle that works continuously, it becomes tough if cooked incorrectly; thinly slice it and cook it briefly over high heat or slowly over low heat to keep it tender.
What does lamb heart taste like?
It has a distinctive, slightly iron-like, meaty flavor; compared with liver, it is firmer and has less of an offal-like flavor.
Is lamb heart fatty?
No. Heart muscle is lean, so lamb heart is a low-fat offal cut that is rich in protein.