Eversfield Organic Lamb Lamb's Heart 1

Eversfield Organic

Lamb's Heart

£3.99
£1.33 /100g
Sold out
Each:1

Our organic fresh lamb hearts have a delicate flavour, great for stuffing with other delicious flavours and braising in one-pot dishes. For those unsure about offal, preparing lamb hearts with other punchy, delicious flavours is a great introduction to eating offal and making the most of the organic animals we rear.

 Good To Know

Ingredients & Nutritional's

Organic and Grass-fed Lamb
Please note this is produced in a factory that handles Gluten

Typical values per 100g | Energy 583kj/139kcal | Fat 6.9g, (of which Saturates 2.7g) | Protein 19.3g | Salt 0.25g

How To Store  

Our Lamb's Heart is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with an 8+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks.

How To Cook 

We Recommend:

Pan-fried lamb Hearts with Garlic and Herbs

Ingredients:

  • 4 lamb hearts, cleaned and trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 tablespoon balsamic vinegar (optional)
  • 1 tablespoon butter
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Prepare the Lamb Hearts:

    • Start by trimming any visible fat, gristle, or connective tissue from the lamb hearts. Slice the hearts into ½-inch thick rings or cut them lengthwise into halves.
    • Season the hearts lightly with salt and pepper on both sides.

  2. Preheat the Pan:

    • Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat until shimmering.

  3. Sear the Hearts:

    • Add the lamb hearts to the pan and sear for 2-3 minutes on each side, until browned and just cooked through. Lamb's hearts cook quickly, so you want them to remain tender and slightly pink in the centre. Overcooking can make them tough.
    • Remove the hearts from the pan and set aside on a plate to rest.

  4. Make the Garlic and Herb Butter:

    • In the same pan, reduce the heat to medium and add the butter. Once it has melted, stir in the minced garlic, rosemary, and thyme.
    • Cook for 1-2 minutes until the garlic becomes fragrant, being careful not to let it burn.
    • If using, add a splash of balsamic vinegar to the pan and let it simmer for a minute to reduce slightly.

  5. Return the Hearts to the Pan:

    • Return the lamb hearts to the pan and toss them in the garlic and herb butter, allowing them to warm through for another minute.

  6. Serve:

    • Serve the hearts immediately, garnished with freshly chopped parsley and a squeeze of lemon juice for brightness.

Side Dish Suggestions:

  • Simple Green Salad: A fresh salad with arugula, spinach, or mixed greens with a light vinaigrette balances the richness of the hearts.
  • Roasted Vegetables: Serve with roasted carrots, parsnips, or potatoes for a heartier meal.
  • Grilled Asparagus or Green Beans: These make a fresh and vibrant pairing for the rich lamb hearts.