Fresh and Tasty! Made heart fajitas and my kids loved it!
I was disappointed when looking for cows heart that Frankie was out of stock. I begrudgingly decided to try out Lamb heart. I actually liked it much better than Cows heart. Seems to have a sweeter taste. Also seems to be a bit more tender.
I Sous Vide it by wrapping the heart in parchment paper (don't want the heart to be as exposed to the plastics). Set Sous Vide at 130 Fahrenheit in the event for 24 to 36 hours. It comes out very tender. Then I slice very thin pieces and fry it up in a cast iron skillet with Frankie's wagyu beef fat trimmings. Superb!
Frankie, Hope you keep the Lamb heart in stock moving forward.
Punta Gorda, Florida
Grass Fed Lamb Heart
Heart meat was great,
Had these a few months ago. Diced 'em up, fried with some onions and they went down the gullet nicer than nice.