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Lamb heart

grabber

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Buddy got a lamb heart and he wants me to figure out the best way to enjoy it. Any help appreciated. Thanks in advance.
 

chilerelleno

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I talk about prepping and frying heart in this thread, https://www.smokingmeatforums.com/threads/fried-venison-heart.258095/
A very sharp knife and shears make it easier.
Trim away anything not red muscle tissue.
I prefer heart quickly pan seared med rate-med.
Heart is absolutely delicious!

The only thing going against y'all here, is that y'all need another 2-4 hearts per person.
Cause you'll be wanting more.
 
Last edited:

chilerelleno

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For that little'ol lamb heart I would carefully trim the outside, cut it in half, trim the connective tissues on the inside of the ventricles, season and then flash fry those two halves in butter.
 

grabber

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I'm thinking of marinating in buttermilk to loosen up tough tissue. Any opinion?
 

chilerelleno

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I've never found the need to marinate/tenderize, when trimmed properly, emphasis on fiborous connective tissue in ventricles.
For such an active muscle it is very tender.
 

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