How to prepare lamb heart

How to prepare lamb heart

We know, we know – it's all a bit visceral and conjures up flashbacks to biology lessons at school – but the pros of a lamb heart vastly outweigh the grisly task of preparing it. Heart is cheap to buy, uses up a part of the animal that's sadly often wasted and it boasts bags of flavour without being too 'offaly' like kidneys and liver. Here's how to take a whole heart and trim it into three neat steaks, ready for cooking.

1

Begin by slicing off and discarding the fat gathered around the top of the heart

2

Locate the diagonal line running on the outside of the heart and use it as a guide on where to cut. Slide the knife into the heart from the top then carve along this line to create a flap

3

Remove this piece where it naturally rejoins the rest of the heart at the other side

4

Trim this piece of any remaining fat or sinew, then set aside. This is your first, smaller steak

5

Insert the knife into the cavity of the remaining heart and open it out into one flat piece. Trim away any tubes and web-like vessels

6

You can either keep this piece whole or slice it into 2 even pieces, giving you 3 neat steaks in total. Remember the outer piece is thinner so requires less cooking time than the thicker pieces