Stuffed Lamb Heart

Hearts are the best gateway meat to cook, when beginning to cook organ meats. The flavour is mild (and delicious!), the meat is tender, and the texture is finer-grained than most of the muscle meats.

In short, it’s a meat that people find very palatable.

Hearts can be sliced and pan-fried, similar to steaks. However, this method of stuffing and slow-roasting them is great for the winter, when oven meals are more welcome. The stuffing brings a delectable depth of flavour, infusing the hearts with the savoury mix of herbs and spices.

It is simple and quick to prepare, and results in a full meal with only a few minutes of preparation.

*This recipe calls for lamb hearts, but goat or pig hearts can also be used, since they’re all of a similar size. If cooking a beef heart, the stuffing recipe will need to be scaled up, and the cooking time will need to be lengthened.


STUFFING INGREDIENTS (per each lamb heart)

1 Tbsp butter

2 - 3 mushrooms, chopped

1 slice bread, sourdough preferred, chopped in small pieces

1/2 tsp sea salt

1/2 tsp cumin seeds

1/2 tsp ground coriander

1 tsp dried sage

1 large clove garlic, minced

1/2 - 1” piece of ginger, minced

1/4 cup pan drippings or broth (from previously cooking something else)


Melt the butter in a frying pan over medium heat

Sautee the mushrooms, until they soften

Add the bread to the pan, and stir to coat in the pan juices

When the mushrooms start to brown, add the rest of the ingredients, quickly stir to combine, and turn off the heat

Set aside to cool, while prepping the rest of the ingredients.




Sweet potatoes


Parsnips… or other root vegetables of your choice

Chopped fresh chives, or other herb


Preheat the oven to 300F

Peel the root vegetables, and cut them in pieces that are roughly the same size as the lamb hearts, or slightly bigger

With the hearts laying on their sides, cut them on one side, stopping before cutting right through to the other side

Open them to lay them flat, and make 2 - 3 more cuts into the thicker parts

Stuff each cavity with the above stuffing mixture, and arrange the rest on top

Set the vegetables in a roasting pan, along with the stuffed hearts

Sprinkle the vegetables with sea salt, and add water to come to 1/2 - 2/3 the height of the hearts

Cover the roasting pan, and roast for 2 - 2.5 hours, or until the vegetables and meat are tender when pierced with a fork

*Note: if you’re using smaller chunks of vegetables, cook the heart for an hour first, then add the vegetables for the remainder of the cooking time.

If desired, remove the cover for the last 10 minutes of baking time to brown the stuffing

Remove from the oven, and sprinkle with chopped fresh chives or other herb of your choice