Cleaned lamb heart is thinly sliced and seasoned, then wrapped in caul fat and slowly grilled. The caul fat keeps the meat moist and gives it a distinctive smoky aroma, so no extra fat is needed.
Split the lamb heart in half, remove the inner membranes and any clotted blood, then slice it 1 cm thick.
Toss the slices with cumin, black pepper, salt, and thyme. Wrap them into small bundles in thinly stretched caul fat.
Chill the wrapped bundles in the refrigerator for 20 minutes so the caul fat adheres firmly to the meat.
Over glowing coals, turn the bundles as they cook for a total of 20 minutes, until browned on all sides.
Make sure the caul fat is stretched very thin. If it is too thick, it may leave a greasy layer without rendering fully during cooking. Let the heart come to room temperature before cooking so it cooks evenly over the coals.
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