Farmhouse Lamb hearts

There are a few reasons why someone might choose to cook farmhouse lamb hearts:

Flavor: Lamb hearts have a unique, rich flavor that is different from other cuts of lamb. They are often described as being similar to liver, but with a more delicate texture.

Nutritional value: Lamb hearts are a good source of protein and essential nutrients such as iron, zinc, and vitamin B12. They are also relatively low in fat compared to other cuts of lamb.

Versatility: Lamb hearts can be prepared in a variety of ways, including grilling on a BBQ. They can be served as a main dish, or used as an ingredient in other dishes such as stews or soups.

Economical: Lamb hearts are often less expensive than other cuts of lamb, making them a good choice for those looking to stretch their food budget.

Ingredients

4 lamb hearts

200g sausage meat

8 pieces of streaky bacon, rind removed

2 tbsp mixed Italian herbs

1 tsp garlic granules

Large pinch of salt

1 tsp ground black pepper

Method

1. Set up a grill for indirect cooking

2. Take the hearts and trim any parts from the inside so you have a nice open cavity.

3. In a bowl, mix together the sausage meat with the herbs, garlic, salt and pepper.

4. Stuff in sausage mix into the hearts.

5. Flatten the bacon onto a chopping board, and with an angled knife spread out the bacon a little by running the blade flat across the rasher – this will give you some extra length for wrapping. You can also use a blunt knife for this to avoid issues.

6. Wrap the hearts so that the ends of the bacon meet at the 'tip' of the heart, holding in the sausage filling.

7. Cook indirectly at 140°C-150°C until the sausage meat reaches 63°C internal and the lamb is around 75°C, if you like things a little more well done aim for 85°C on the hearts.

8. Finish over direct flames to crisp up the bacon and serve with your favourite roast trimmings or a rich tomato sauce and a load of roast spuds.

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