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; being a continuously working muscle, it has a firm, lean, and dense texture. It belongs to the offal group and is used in traditional cuisines.
It has a distinct, mildly iron-like, meaty taste. Due to its firm structure, it takes well to being thinly sliced and cooked quickly at high heat, or slow-cooked over low heat; overcooking the middle toughens it.
Nutritional Value of Lamb Heart
100 g of raw lamb heart provides roughly 122 kcal of energy, 16.5 g of protein, and 5.7 g of fat; it is quite rich in iron, zinc, and B12. It is a lean, protein-strong offal.
How Should Lamb Heart Be Consumed?
Being an offal cut, lamb heart should be consumed in moderation and cooked thoroughly; even though it is rich in iron and zinc, watching the portion size is recommended.
This information is general; lamb heart is a food, not a substitute for medical treatment.
How to Choose Lamb Heart
Good lamb heart is a piece that is vivid red-dark in color, firm, and has a clean smell. That from young lambs is softer; greyed, foul-smelling samples are not preferred.
- Color should be vivid red-dark, texture firm
- Smell should be clean
- Greying and foul smell are signs it should not be taken
How to Store Lamb Heart
Raw lamb heart is stored in a sealed container in the coldest part of the refrigerator for 1–2 days, or in the freezer for months. Offal spoils quickly, so fresh consumption is recommended; raw meat is kept separate from other foods.
Using Lamb Heart in the Kitchen
Lamb heart is cleaned and thinly sliced for sautéing and grilling; it is also used in stews and mixed offal dishes. It pairs well with garlic, cumin, and pepper; thin slicing and quick cooking keep it tender.
How Is Lamb Heart Cleaned?
The heart is opened in half, and the veins, membranes, and clot residues inside are cut out and removed, then rinsed in plenty of water; it is then sliced and prepared for cooking.
Frequently Asked Questions
Why does lamb heart become tough?
Being a continuously working, firm muscle, it toughens with incorrect cooking; slicing it thin and cooking briefly at high heat, or long-slow cooking, keeps it tender.
What does lamb heart taste like?
It has a distinct, mildly iron-like, meaty taste; it is found to be firmer and less “offal-like” than liver.
Is lamb heart fatty?
No; heart muscle is a lean tissue, making it a protein-rich but low-fat offal.