At Joust! we decided to have a go cooking some less popular cuts of meat. We went straight to the heart of the matter (ha!) and asked our local butcher for some offal-based options. He kindly donated us four lambs’ hearts.
What you’ll need:
- Some lambs hearts (we had four)
- Sausage meat – enough to fill the hearts to bursting.
- A bottle of ale (not lager!)
- A litre of water
- Cut into your lambs hearts and remove any congealed blood (this, if you have time can be mixed into stocks and pates). Make sure you cut out any overly tough muscle.
- Stuff the hearts with sausage meat.
- Roll the stuffed heart in a mixture of salt and rosemary.
- Put your water and ale (you can also use wine), into a cooking put. Heat, but do not allow to boil.
- Add the hearts to the pot.
- Cook at a warm, but not boiling temperature, for two hours.
- Voila – delicious tender stuffed lambs hearts!
One thing to consider if you are going to give this a try yourself, some of the sausage meat escaped in the pot – binding the hearts with strips of bacon would be an authentic and effective way of keeping it all together.