Grassfed Lamb Heart

Lamb heart is a nutrient-dense organ meat. It has a rich, slightly gamey flavor and a firm yet tender texture when cooked properly. Compared to other organ meats like liver or kidney, lamb heart has a milder taste and a more meat-like consistency. It is high in protein, iron, B vitamins (especially B12), and essential minerals such as zinc and selenium.

Lamb heart can be prepared in various ways, including grilling, braising, or slow cooking. When cooked quickly at high heat, such as on a grill or pan-seared, it remains tender and juicy. Alternatively, slow cooking or braising can enhance its tenderness by breaking down its muscle fibers over time. It is often used in traditional dishes, stews, or skewered and grilled for a delicious, hearty meal.