Lamb heart

[grabber]

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]

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.

 

[chilerelleno]

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]

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

 

[chilerelleno]

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.

 

[Bearcarver]

Like Chile, All I got to show you is a Step by Step of some Sautéed Deer Heart, seasoned with a little TQ.
It's Tasty Stuff.
Deer Heart (TQ Seasoned & Sauteed in Butter)

Bear

 

[crazymoon]

G, Here is my heart method:
Thread
Hickory smoked deer heart