Be still my...lambs heart. Though it might seem strange, the heart is actually a really lean muscle in the body, and so like any other lean muscle meat, this cut does well braised or slow cooked in a lot of moist heat with plenty of added fat. Plus, given the structure of the heart, it lends itself well to being stuffed. Try and sausage stuffing and wrapping it in bacon before braising to add the right amount of fat an flavor. Pairs well with red wine, and heart red wine sauce.

Limited quantities available.

All of our lamb cuts are sourced from a single animal at Stryker Farm. Purchasing the whole animal like this is the most sustainable way to source meat because it ensures all the parts of the animal are used and minimizes the number of animals needed to make the meat, therefore less waste is created and less resources are used.