Stuffed Lamb Hearts

Lamb and goat hearts are a perfect size for stuffing. Here I fill them with Italian sausage and braise them with wine and tomatoes. It's a great way to serve hearts if you prefer them well-done and tender, as well as being a great introduction to cooking with organ meats. Full recipe link in comments.
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[@dannyboomhead7739]

i have 3 hearts in my fridge fresh from the butchers, i'm going to give these a go , they look great ( just a little tip i was given a while back that works well. Rather than having to leave the sauce to cool before removing the fat, take the meat out and lightly place a couple of paper towels over the sauce once the fat has risen to the top, it just soaks up the oil and leaves the sauce behind, wastes a bit of kitchen roll but good if you're in a rush ) thanks again

[@patrickormerod3472]

Hi Chef Allan Can We Remove the Heart from Lamb OUrselves

[@fenradast3577]

Didn't trim the fat off. Didn't remove the tubes.

[@toi_techno]

Looks great

[@FrancesandTruly]

I use packet stuffing then use stock and cook in the oven slow and long

[@ShepherdSongFarmDowning]

www.shepherdsongfarm.com/recipe-videos/stuffed-lamb-hearts/