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.
The Black Farmer 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.
This pack contains approximately 2 pieces.
Bacon-wrapped Lamb Hearts
- Most ovens take at least 10 minutes to heat up.
- If you don’t like the taste of olive oil, use rice bran oil instead.
- Use cold-pressed olive oil if possible, as this is the richest in nutrients.
- After 10 minutes, check that the onions are soft. If not, fry them for a few more minutes.
- If the oil is spitting up at you, turn down the heat.
- If you don’t like lemony thyme, substitute this for another herb, such as coriander or basil.
- If you find that the ingredients aren’t combining well, use clean hands to squeeze the mixture together.
- Make sure that you cover the stuffing hole with the bacon as this stops the stuffing from coming out while the hearts cook.
- Place non-stick paper into the bottom of the pan to stop the lamb hearts from sticking to the dish.
Part 4: Baking the Lamb hearts
- Place the lamb hearts into the oven for 25 minutes. Place the dish into the middle shelf of the oven. Leave the lid off so that the bacon becomes crispy.
- Make sure that the oven is on the “bake” setting.
- Remove the dish from the oven and brush the hearts with the remaining butter. Use oven mitts to carefully remove the dish from the oven. Place the dish onto a heatproof surface, such as a chopping board. Brush the rest of the melted butter onto the lamb hearts using a pastry brush.
- Cover the hearts evenly with the butter.
- Place the hearts back in the oven for 20 minutes. Transfer the dish back into the middle shelf of the oven. Remove the hearts after 20 minutes. The bacon on the outside should be crispy and browned. Use an instant-read thermometer to check that the middle of the hearts have risen to a temperature of 160 °F (71 °C). Continue to cook the hearts until they reach this temperature
- Serve the lamb hearts with your favorite sides. Transfer the hearts onto dinner plates. Serve the hearts with vegetables such as mashed potatoes, carrots or beans. Consider adding a gravy or plum sauce to compliment the meal.
- Store leftover lamb hearts in an airtight container in the fridge. The hearts are safe to eat for 3-5 days after cooking.
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This product has a shelf life of 12 days from the date of delivery.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.
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- Store leftover lamb hearts in an airtight container in the fridge. The hearts are safe to eat for 3-5 days after cooking.