Lamb Hearts

Full product description

Lean, flavourful and versatile, lamb hearts are brilliant for quick sears or gentle braises. Slice thin and cook hot and fast for tender, steak-like pieces, or marinate and thread onto skewers for the grill. Prefer slow comfort? Braise whole or in chunks until soft and rich, then slice or shred into sauces and pies. They take on marinades beautifully—garlic, lemon, cumin and chilli work a treat—and reward a proper rest and across-the-grain slicing.

Why you’ll love it

• Lean, high-protein offal with a clean lamb flavour

• Two ways to win: quick sear or slow braise

• Great value and ideal for nose-to-tail cooking

• Takes on bold marinades and spices brilliantly

Cut details

• 100% lamb hearts, butcher-trimmed (membranes tidied; small amounts may remain)

• Supplied whole; you can slice for speedy cooking or leave whole for braises

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Prep: Rinse, pat dry. For quick cooking, trim and slice into 1–2 cm strips; marinate 30–60 mins if you like.

2. Pan-sear (slices): Very hot pan, a little oil; 60–90 seconds per side—keep it pink to just-done for tenderness.

3. Grill/BBQ (skewers): Medium-high heat 6–10 mins, turning often until just cooked.

4. Braise (whole/chunks): Brown, then simmer covered with stock/aromatics 1½–2½ hours until fork-tender.
   Food safety: Serve piping hot throughout. If using a thermometer for braises, aim for 75°C in the centre.

Serving ideas

• Anticucho-style: chilli, garlic, cumin, a squeeze of lime, finished with parsley

• Garlic butter hearts on toast with capers and lemon

• Flatbreads/tacos: quick-seared slices, yoghurt or tahini, pickled onions and herbs

• Slow braise ragù tossed with pappardelle or spooned into pies

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on day of purchase; defrost in the fridge and use within 24 hours

• Avoid cross-contamination with ready-to-eat foods

FAQs

Do lamb hearts taste strong?
They’re lamby and savoury rather than livery, especially when cooked quickly and sliced across the grain.

How do I keep them tender?
For fast cooks: high heat, short time, rest briefly, and slice against the grain. For braises: low and slow until fork-tender.

Should I marinate them?
Optional but helpful—acidic marinades (lemon, vinegar) with garlic and spices add flavour and tenderness.

Whole or sliced?
Sliced for quick sears or skewers; whole/chunked for slow braises and stews.