How to Cook Lamb Heart

Acabonac Farms |

What meat combines rich flavor and high nutritional value while also promoting sustainability? The answer is lamb heart, a traditional ingredient in cuisines around the world. The key to enjoying this underappreciated delicacy is knowing how to cook lamb heart, as well as having the right tips to prepare lamb as the centerpiece of a healthy, nutritious meal.

They are skills worth learning. In addition to great taste and health benefits, lamb heart is valued as an economical and sustainable choice that uses a part of the animal that might otherwise be discarded. At Acabonac Farms, our 100% grass-fed lamb heart offers the best possible option for those who enjoy this nutrient-dense organ meat (or want to give it a try!).

Read on to learn more about the nutritional significance of lamb heart, how to prepare it, the best practices for different cooking methods and recipes for lamb heart from around the world. 

Key Takeaways

  • Lamb heart provides a rich source of protein, B-vitamins, iron and zinc while also offering a unique flavor profile.
  • By learning how to cook lamb heart and knowing tips for its preparation, you can make this organ meat the key ingredient to a nutritious and delicious meal.
  • As with other organ meats, such as grass-fed beef heart, lamb heart is a step toward more sustainable meat consumption.
  • Grass-fed lamb heart offers a more nutritious option than conventional store-bought options. And by purchasing grass-fed lamb heart, you support sustainable farming practices.
how to cook lamb heart

Why Eat Lamb Heart?

When cooked properly, lamb heart offers a unique culinary experience marked by distinct taste and tender texture. Like lamb meat cuts, lamb heart is rich and robust with a deep, meaty taste that can be enhanced with the right seasoning and marinating processes. 

In terms of texture, lamb heart is denser and firmer than muscle meats, yet becomes surprisingly tender when cooked with care. Slow cooking methods are particularly effective in softening the heart's muscular fibers without drying it out. When seared or grilled, the outside of the lamb heart develops a slightly crisp exterior while retaining a moist, tender interior - if you’re careful not to overcook!

Lamb heart has important benefits from a culinary, ethical and environmental perspective. By using the whole animal, including other organ meats such as lamb liver and beef tongue, you help minimize waste. Acabonac Farms is at the forefront of this trend in ethical eating and responsible gastronomy, encouraging a more conscientious approach to what we eat and how it impacts the world around us.

Should You Eat Lamb Heart?

Lamb heart is an excellent source of numerous nutrients, making it a valuable addition to your diet. The following lists some of its key nutritional benefits:

Protein. Lamb heart is high in protein, which is essential for muscle repair, growth and overall body function. Protein in organ meats like lamb heart is complete, meaning it contains all essential amino acids needed by the body.

Vitamins. Lamb heart contains a variety of important vitamins.They include B12,  which is crucial for proper function of the nervous system and production of red blood cells. Other B vitamins in lamb heart include riboflavin (B2), which is important for cellular function, growth and energy metabolism, and niacin (B3), which supports the digestive system, skin health and nerve functions.

Minerals. Lamb heart is a rich source of heme iron, the type of iron most easily absorbed by the body, which is essential for combating anemia and boosting energy levels. It also contains zinc, which is essential for immune function, wound healing and DNA synthesis, and selenium, which supports the body’s antioxidant defense systems.

Coenzyme Q10 (CoQ10). Although not a vitamin or mineral, this nutrient in lamb heart is crucial for energy production at a cellular level and acts as a powerful antioxidant, which can benefit heart health and overall cellular functions.

The health benefits of lamb heart is one reason you will find it in cuisines around the world. In the United Kingdom, for example, lamb heart is often filled with stuffing and baked. In Middle Eastern cultures, cooks grill or stew lamb hearts. And in Peru, lamb heart is popular in dishes such as "anticuchos," which are skewers of marinated meat grilled over charcoal.

What Does Lamb Heart Taste Like?

Lamb heart has a taste that stands out among other meats. It possesses a rich and slightly gamey flavor that is characteristic of lamb but more subtle than that of other organ meats. The taste is intensely meaty and robust, with a clean, mineral-like undertone that reflects its rich iron content. 

The taste is especially notable with grass-fed lamb. A diet of grasses and other vegetation influences the flavor of the meat. This results in a cleaner, more distinct taste compared to grain-fed lambs. The natural diet enriches the meat with subtle herbal notes that many people find more complex and pleasing.

How to Prepare Lamb Heart

The following offers a step-by-step guide on how to prepare lamb heart for cooking.

1. Clean the Lamb Heart

  • Begin by rinsing the lamb heart under cold water. Pat it dry with paper towels.
  • Using a sharp knife, carefully trim away any excess fat and sinew from the exterior of the heart. Some fat can be left on if preferred for flavor, but sinew should be removed as it can be tough.
  • Open the heart chambers and remove any blood vessels, clots or remaining blood. This is important for improving the taste and texture of the heart.

2. Choose a Cooking Method

If you plan to stuff the heart and bake it in the oven, leave it whole. If grilling or stir-frying, slice the lamb heart into uniform pieces to ensure even cooking.

3. Marinate the Lamb Heart 

Marinating lamb heart in herbs, spices and acids like vinegar or lemon juice helps soften its inherent intensity and add complementary flavors. A common marinade for lamb heart includes a mixture of olive oil, vinegar or lemon juice, garlic, salt, pepper and herbs such as rosemary, thyme or oregano. Other herbs that pair well with lamb include mint parsley and sage. Spices used with lamb heart can include cumin and coriander.

How to Cook Lamb Heart

The following provides step-by-step instructions on how to cook lamb heart using various methods. If you are wondering, “Can lamb heart be eaten rare?,” the answer is “yes.” Just ensure that the outside of the heart is well-seared to kill any bacteria on the surface. It’s also a good idea to use a meat thermometer to determine that the meat is heated to at least 145°F, which is the best way to determine that the meat is done.

No matter what cooking method you use, allow the lamb heart to rest for at least a few minutes before serving. This helps the juices redistribute.


For pan-frying, slice the heart into even strips or bite-sized pieces. Before cooking, season the lamb heart generously with salt, pepper and the herbs or spices of your choice.

Heat the oil. Place a skillet on medium-high heat and add olive oil. Allow the oil to heat until it shimmers or a drop of water flicked onto it dances.

Sauté aromatics. Add minced garlic, sliced onion or the aromatics of your choice to the pan. Sauté for 2-3 minutes.

Cook the lamb heart. Add lamb heart pieces to the skillet in a single layer. Let them sear without moving them for about 2-3 minutes on one side, or until they get a golden-brown crust. Flip the pieces and cook for another 2-3 minutes on the other side. The goal is to achieve a good sear on each side while keeping the inside slightly pink.

Serve the cooked lamb heart with a side of mashed potatoes, a fresh salad or over a bed of cooked grains like rice or quinoa. A drizzle of the cooking juices from the pan over the top can add an extra layer of flavor.


Slow cooking lamb heart is an excellent method to ensure it becomes exceptionally tender. When using a slow cooker or crock pot, cut the lamb heart into smaller chunks or cook whole.

Brown the heart. Season the heart pieces with salt and pepper. Heat olive oil in a skillet over medium-high heat. Once hot, add the lamb heart and sear it until all sides are browned.

Sauté vegetables. If you want to add vegetables to your slow-cooked lamb heart, now is the time to put them in the skillet. Options include chopped onion, garlic, carrot and celery. Cook until the vegetables are slightly softened and onions are translucent.

Deglaze the skillet. This is optional but delicious. Pour a splash of red wine into the skillet to lift the browned bits off the bottom, which are full of flavor. Let the wine reduce slightly before transferring everything into the slow cooker.

Cook in a slow cooker. Place the browned lamb heart and the sautéed vegetables into the slow cooker. Add broth, ensuring the liquid comes at least halfway up the meat. If you’re using herbs, add them now. Cover the slow cooker and set it to low heat. Cook for 6-8 hours until the lamb heart is very tender. If you prefer a shorter cooking time, set the slow cooker to high and cook for about 3-4 hours, but the low and slow method is preferable for maximum tenderness.

You can serve slow-cooked lamb heart in a variety of ways. Suggestions include serving over mashed potatoes or rice, or alongside crusty bread. The vegetables and broth make a delicious gravy to spoon over the meat.


Grilling lamb heart is a fantastic way to infuse it with a smoky flavor and achieve a charred exterior while maintaining a tender interior. When grilling lamb heart, cut into even slices or cubes.

Marinate. Before cooking, marinate the lamb heart slices overnight in the refrigerator.  A suggestion for marinade is to combine olive oil, minced garlic, chopped herbs, lemon juice, salt and pepper. Use this to coat the heart slices.

Preheat the grill. If using a charcoal grill, light the coals and let them burn until they're covered with white ash for optimal heat. If using a gas grill, preheat it to a medium-high setting.

Grill the lamb heart. Place the lamb heart slices on the grill over direct heat. Let them grill for about 2-3 minutes on each side, depending on their thickness. The goal is to achieve a good sear and a slight char on the edges while keeping the inside tender but cooked. Keep an eye on the flames. If there are flare-ups, move the pieces around or temporarily move them to a cooler part of the grill.

Serve the lamb heart with a side of grilled vegetables, a fresh salad or over a bed of grains. Drizzling a bit of extra virgin olive oil and a squeeze of lemon juice can enhance the flavor.


Baking lamb heart in the oven allows for a gentle cooking process that can make this unique cut more tender. For oven baking, leave the lamb heart whole or cut into large chunks. You might want to rub the lamb heart with olive oil and season generously with salt and pepper. Another option is to rub minced garlic and herbs (like thyme or rosemary) onto the heart to infuse it with additional flavors.

Prepare vegetables. In a roasting pan or skillet, scatter sliced onions, carrots and celery (or the vegetables of your choice). These will serve as a bed for the lamb heart and add taste to the sauce. If desired, add a splash of red wine or beef broth to the pan. This helps keep the heart moist during cooking.

Arrange the heart. Place the lamb heart on top of the vegetables in the pan. If you have kept the heart whole, you may stuff the cavity with additional herbs or even some of the vegetables for extra flavor.

Bake. Preheat the oven to 325°F. Cover the roasting pan loosely with aluminum foil to prevent excessive browning and retain moisture. Bake for about 1 to 1.5 hours. If the heart is sliced, check after 45 minutes to an hour. The goal is for the heart to become tender and the vegetables to be cooked through.

Serve the baked lamb heart with the roasted vegetables and drizzle with pan juices. It also pairs well with a side of mashed potatoes or a simple green salad.

Popular Lamb Heart Recipes

Stuffed Lamb Heart

Clean the lamb hearts and stuff them with a mixture of breadcrumbs, herbs and onions. Braise the stuffed hearts in a rich gravy until tender. In the United Kingdom where this recipe originated, stuffed lamb heart is often served with mashed potatoes and vegetables.


Cut the lamb hearts into cubes and marinate them in a spicy mixture of vinegar, garlic, cumin and aji panca (chili pepper). Skewer and grill the cubes over an open flame. This popular Peruvian street food is typically served with boiled potatoes and corn on the side.

Lamb Heart Tibs 

Cut the lamb heart into small pieces and sauté in butter with onions, jalapeño peppers and the spice mixture berbere. Tibs is an Ethiopian dish that’s often fiery and served with a spongy flatbread used to scoop up the meat.

Lamb Heart Kebabs

Cut the lamb heart into cubes of meat and marinate them in a blend of olive oil, lemon juice, garlic and traditional spices such as coriander and cumin. Skewer and grill. In the Middle East, lamb heart kebabs are often served with rice or flatbreads.

Buy Lamb Heart From Acabonac Farms

At Acabonac Farms, every cut of meat, from the robust flavors of lamb heart to the staple proteins of beef and chicken, is sourced from 100% pasture-raised, grass-fed livestock. Our animals graze freely, consuming a natural diet that enhances the quality and taste of the meat. When you choose Acabonac Farms’ products, you enjoy meat with a superior taste that is noticeably richer and more complex. Our products also offer nutritional value, including higher levels of omega-3 fatty acids, antioxidants and vitamins. 

Beyond exceptional taste and health benefits, you also support ethical food choices and sustainable agriculture when you order from Acabonac Farms. By purchasing from a farm that prioritizes the welfare of its animals and the health of its land, you help maintain ecological balance and support small-scale farming practices that promote biodiversity and reduce environmental impact. 

So why wait? You can order our 100% grass-fed lamb heart and other meats through our convenient online ordering system. We deliver directly to your door, wherever you live. Try us and taste the difference!

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