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Morlan75

Stuff A Lambs Heart

Our fav butcher "Uncle Bob" here on the Gower gave us 2 lambs hearts free of charge and 4 homemade chive and pork sausages

I havent had heart since 3ft (or less) high!
Remember my nan doing lambs heart and calf's for dinner, well to date never prepared one myself but thanks to "Uncle Bob" & rich for letting me use him as a guinea pig for my stuffing mix (he norm eats um as is) I did 2 lambs hearts last night :-





Cut 1/4 inch into heart for stuffing  


1/2 chilli
1 bay leaf
fresh Thyme
fresh Rosemary
Knob of Butter
1 Tablespoon (cheat   ) paxo
Fresh Sage






Then stich it up!!!


Roast for about 1hr Mmmmm luvley (or in welsh there's lovely   )
kaz

I would have thought that heart would be quite tough after all the work that it has done in it's lifetime?

What was the verdict?
Stanley

Bet he'll grumble about that bay leaf!
Morlan75

kaz wrote:
I would have thought that heart would be quite tough after all the work that it has done in it's lifetime?

What was the verdict?


To be honist tender as hell. suprised me to be honist was'nt tuff at all like prime beef steak TBH , awww and Stanley yeah he did moan about the Bay Leaf        
morlan578

No stanley i managed to avoid the demon bay my darling just roasted mine  AU NATUREL nothin on mine but a drop of olive oil mmmmmmmm      
ClaireK

Me and OH love having roasy heart for tea, lots of friends think we are mad. But than again I like tripe so maybe they are right    

Claire
ClaireK

ClaireK wrote:
Me and OH love having roasy heart for tea, lots of friends think we are mad. But than again I like tripe so maybe they are right    

Claire


That should be roast heart not roasy heart !!
Pilsbury

I like them done in the slow cooker, in stock, then when they are done I take the hearts out and put the sauce in a pan and whisk in some tomato puree to thicken it up and slice the hearts lay them on top of some mashed potato in a bowl and cover with the sauce.
mmmmmmmm
madmac

Never tried roasted but braised was a regular for the kids. Think I might try the stuffed roasted sounds good
Bryggmester

I like heart done in the slow cooker too. I clean up the heart, cut it into chunks and do it and some onions/leeks in beer with mustard and vinegar added.
Morlan75

Bryggmester wrote:
I like heart done in the slow cooker too. I clean up the heart, cut it into chunks and do it and some onions/leeks in beer with mustard and vinegar added.


That sounds nice   I'll try that next week what sort of mustard do you normally use? Ive got some nice wholegrain lurking in the cupboard mite use that.
Bryggmester

I use ordinary English mustard, but use whatever you like best. The recipe is:   5 or 6 lambs hearts, cut into chunks.
     3oz butter
     2 oz bacon, cut into strips
     2 onions, chopped
     2 tbs flour
     salt and pepper
     chopped basil
     1/2 pint beer (the darker the better)
     1 tbs vinegar
     1 tbs mustard
     2 tsp demerara sugar.

Soften the onions with the bacon for 4 minutes or so, add the hearts and lightly brown them, sprinkle with the flour and salt, pepper and basil. Pour in the beer bit by bit, stirring until it thickens and bubbles. add the vinegar, mustard and sugar and transfer to slow cooker. Cook on low for 7 to 8 hours. Very good with roughly mashed potato, butternut squash/parsnip and carrot.

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