Lamb Heart

Our lamb heart is frozen and vacuum-sealed to maintain freshness. For best use, store in the freezer for up to 1 year, or in the refrigerator for 3-5 days.

You can slow thaw in the refrigerator overnight. Or quick thaw in a bowl of cold water, changing the water every 20-30 minutes until thawed.

Quickly grill or pan-sear our grassfed lamb heart for the best results. You can also toss it into a stew to boost its robust flavor.

Lamb heart goes great with a red wine sauce or mint jelly. You can also use fresh herbs like rosemary, garlic, thyme, oregano, and sage, or fruits such as lemon, oranges, apples, and berries in sauces or while cooking the lamb to really bring out the flavor.

How do I know when lamb heart is cooked?
You want it to have an internal temperature of at least 145F.

What does lamb heart taste like?
Lamb heart from grass-fed animals has a really flavorful, meaty taste with a hint of gaminess. You'll also notice a clean, mineral-like quality, which comes from its high iron content. The lamb heart is also the mildest in flavor compared to any other organ.

What are the health benefits of eating lamb heart?
Lamb heart is an excellent source of protein, B vitamins like B12, riboflavin, niacin, omega-3 fatty acids, minerals like phosphorus, magnesium, selenium, zinc, copper, and iron.

The lamb heart is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.