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Old 04-13-2014, 07:49 PM
 
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I found some, local, naturally-raised, grass-fed -- for $1.50 a pound. Bought some, tasted them, plan to buy a lot more for the freezer. Such a bargain!

Anybody have cooking suggestions? I just cut them in half, fried them, then sliced thin. I imagine a stew would work well, too. What else?

(For those who wonder, hearts are muscle, too, and these ones taste like a combination of lamb and strong beef.)
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Old 04-13-2014, 09:32 PM
 
Location: Mid-Atlantic
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Quote:
Originally Posted by NilaJones View Post
I found some, local, naturally-raised, grass-fed -- for $1.50 a pound. Bought some, tasted them, plan to buy a lot more for the freezer. Such a bargain!

Anybody have cooking suggestions? I just cut them in half, fried them, then sliced thin. I imagine a stew would work well, too. What else?

(For those who wonder, hearts are muscle, too, and these ones taste like a combination of lamb and strong beef.)
I don't know; I never prepared them. I would think that something in a pressure cooker or crockpot might be in order since they might otherwise be a bit tough. Sorry that I can't be of more help.
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Old 04-13-2014, 09:59 PM
 
Location: Montreal, Quebec
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Quote:
Originally Posted by NilaJones View Post
I found some, local, naturally-raised, grass-fed -- for $1.50 a pound. Bought some, tasted them, plan to buy a lot more for the freezer. Such a bargain!

Anybody have cooking suggestions? I just cut them in half, fried them, then sliced thin. I imagine a stew would work well, too. What else?

(For those who wonder, hearts are muscle, too, and these ones taste like a combination of lamb and strong beef.)
I like to eat chicken hearts and giblets. I simmer them for hours with some broth or water, onions, garlic and rosemary. Delicious, but the price of giblets and hearts has skyrocketed. I would imagine that would work for lamb, if you dice the hearts small.
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Old 04-14-2014, 03:12 AM
 
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i use to slice up alot of beef and veal hearts...

cant remember lamb,,,but its got to be close to deer hearts and ive pulled many of those out and cooked them..

like many organ meats or offals, it does tend to have a strong flavor,,,
so many folks may brine it a bit to subdue the strong taste

some will cook these hearts all day in a crock pot,,
personally, i like them friend in oil....
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Old 04-14-2014, 03:57 AM
 
Location: San Antonio/Houston
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I buy them at a local ethnic store ($3.99/lb) and think they are quite tasty. Doesn't need long cooking. In fact the longer you cook the rubbery it gets. Taste best medium to medium rare.
They are rich in protein and essential vitamins and minerals like vitamin B-12, iron, copper, selenium, zinc and riboflavin.
NOTE: high in saturated fat and cholesterol, so don't eat it too often.

Make sure you prepare them right: first trim off the layer of fat around each heart. Use a sharp knife or small pair of kitchen scissors, and take off as much fat as you can without cutting them to shreds. Then remove any tubes, arteries and other unpleasant-looking bits and pieces. (You can ask your butcher to do it for you)
After that you have a great looking piece of muscle that you can prepare in many ways.

You can:
- slice and sear on a pan like a steak (add garlic or rosemary, or whatever is your fav seasoning)
- cube and make a stew in a slow cooker
- cut the lamb hearts into strips and saute them with onions, mushrooms, and red wine
- stuff them with stuffing similar to your turkey stuffing, add onions and mushrooms
- stuff and wrap with bacon, slow braise, then slice when ready, and serve with gravy

Google and find recipes online;
Here is a nice tutorial:
Lamb Heart Recipes | ifood.tv

Enjoy!!

Next try lamb or veal tongue!
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Old 04-14-2014, 11:46 AM
 
Location: London, UK
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My favorite way to prepare them is seasoned with Turmeric, Salt, Garlic, Cumin, Smoked Paprika and Cumin. Then put on skewers and cooked over a charcoal grill.
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Old 04-14-2014, 06:11 PM
 
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Wow, thank you, everyone! So many tasty things to try .
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Old 04-15-2014, 05:39 AM
 
Location: St Thomas, US Virgin Islands
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Quote:
Originally Posted by elnina View Post
- stuff them with stuffing similar to your turkey stuffing ...
... tie them with kitchen string to keep the stuffing packed in and pop them into a pot with a rich stock and root veggies. Simmer until tender. Beef hearts are delicious too done in the same way.
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Old 04-15-2014, 12:27 PM
 
Location: North Idaho
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With the beef hearts, you can grind them, mix them with a bit of regular burger, and they make the best chili, ever. So, I suspect that if you grind the lamb hearts, mix them with a dab of ground lamb, you could make a killer gyros or those lamb meatball thingies.

The ground heart has an excellent texture that holds up to long cooking, and it cuts down the fat % in the ground meat.

I don't remember ever seeing lamb hearts in the market. If you ever see lamb tongues, jump on it. Simmer until tender, cool, slice micro-thin and serve with a sauce of olive oil, herbs, garlic.

Come to think of it, it has been years since I saw beef heart in the market.
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Old 04-15-2014, 03:07 PM
 
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^^^

There for a while, I was seeing beef hearts for $0.99/lb. One of my friends started playing around with various recipes, all of which were pretty good IMO.

Beef hearts is a specialty item that few if any supermarkets carry.
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