Lamb - Heart

Lamb - Heart

Never tried organ meat before? Well heart is the place to start!

If you are interested eating nose-to-tail heart is always a great first step.

That is because heart is actually a muscle just like many other more common cuts of lamb.

It's flavor and texture are more familiar for those who have not had organ meat before.

Organ meats like heart are most definitely worth adding into your diet because they are packed with nutrients and unique flavors.

Organ meats are packed with B vitamins, are one of the few animal-based sources of vitamin A and C, and contain a host of beneficial minerals.

How to cook:

Cooking lamb heart is simple, it can be cooked just like any other lean meat.

Check out this quick, easy, and tasty recipe for:

Pan-fried Heart and Herbs


  • 1 Heart
  • 4 tablespoons ghee, tallow, or olive oil
  • 2 cloves of garlic (minced)
  • 1 sprig thyme (chopped)
  • 1 sprig parsley (chopped)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


  1. Rinse heart, then chop it up into bite-sized cubes.
  2. Place heart and all other ingredients into a stainless steel container. Mix well, then cover and set in the fridge overnight. 
  3. The next day, heat a cast iron pan over medium heat. 
  4. Pour all ingredients into the pan and cook for 8-10 minutes, stirring as you cook. 
  5. Once the heart turns golden brown, cut each chunk in half. 
  6. Continue stirring the pan’s contents until the herbs are nice and crispy. 

*Our lamb is frozen when fresh and packed in a vacuum sealed package.

Our lamb comes from our 100% grass-fed and finished sheep herd!

All of our lambs are born and raised right here on our family farm.

They enjoy every day grazing and foraging out on acres of regeneratively farmed, bio-diverse pastures.

Our sheep herd is a unique cross of Katahdin and Texel sheep and makes for the holy grail of lamb.