Lambs heart is good. The little nuggets of fat around it give it a lamb flavour but it's own flavour is amazing.
Lambs heart is good. The little nuggets of fat around it give it a lamb flavour but it's own flavour is amazing.
Mmmh, hungry now!! Just texted the farm manager to ask him when the next lot are going to the butchers!
Haha. Good stuff. I'd suggest gently frying in butter.
Butter is always a winner! None of this fry light rubbish!!
if you caramelise it, it tastes funky...should be cooked gently until cooked through, and no further - unless you cook it in a soup, in which case long slow cooking is the winner.
Cheers, I'll bear that in mind! I'm sure it was dodgy overcooking that put me off liver!
Yeah...offal needs either quick cooking through, or light frying without caramelising, or long slow cooking in the pot with stock.
I eat everything heart, liver, kidney. All very nice
lifes good ,but even sweeter under the stars
Well , i think i found my next meal too , you just gave me a great idea
I like heart, stuffed and slow braised being a favourite recipe
Richard
South Wales UK