Lamb Heart

Lamb heart is highly nutritious and rich in flavour. Adventurous cooks should consider this cut as, with a bit of skill and care, it can create absolutely sensational dishes. Lamb heart must be cooked slowly. We suggest braising it with onion, carrot and celery for a couple of hours. You can then stuff with herb and sausage before roasting to finish. Offal when done well is absolutely delicious and very good for you.

It is a good idea to introduce different cuts into your repertoire, as making the most of each animal is more sustainable for the environment.

When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy. We work with traditional expert butchers to make sure that every cut is of the highest standard, helping with flavour, ease-of-cooking, and presentation.

Wiltshire Country Fayre works with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area.  We show our passion for high welfare by promoting traditional farming methods and encouraging a sustainable and ethical approach to meat eating. This approach reduces animal stress and lowers food miles as much as possible.

Our lamb heart is vacuum packed to keep the meat fresh for longer. It is also suitable for home freezing, just be sure to defrost thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.