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Stuffed Lambs Heart with red wine jus


 
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simonj
Rank attained: Pedunculate oak tree


Joined: 12 May 2010
Posts: 303
Location: Connemara

PostPosted: Mon Jul 06, 2015 2:15 am    Post subject: Stuffed Lambs Heart with red wine jus Reply with quote

If you have new potatoes, red cabbage, a few apples and some herbs this one is a winner.

Stuffed lambs heart http://connemaracroft.blogspot.ie/2015/07/a-hearty-meal-simple-stuffed-lambs-heart.html is very easy, unusual and is very economical.

Far less strong tasting than kidney or liver


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Blowin
Rank attained: Orchard owner


Joined: 20 Aug 2008
Posts: 678
Location: Drimoleague, Co Cork

PostPosted: Wed Jul 08, 2015 4:33 am    Post subject: Reply with quote

These made regular appearances on '40s/'50s tables in the UK when meat was still on ration, as did ox (beef) hearts. All lean. No waste and, if you have a slicer, very thin slices, rolled and casseroled in a thick gravy can be a tasty option.
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Good guy
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PostPosted: Wed Jul 08, 2015 10:20 pm    Post subject: Reply with quote

My parents were raised during the depression in England so were well used to making tasty meals from what we throw away today. Fortunately they passed on their tastes to me. I haven't eaten heart for ages but now I'm definitely thinking of it!
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Blowin
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PostPosted: Fri Jul 10, 2015 4:42 pm    Post subject: Reply with quote

A word of caution. Because humans virtually never buy hearts for their own consumption, the ones your butcher may sell you could easily be beyond their sell by date. Our last dog was a bit off colour so we thought some fresh meat might help. The butcher got some hearts out and I have to say the dog loved them but there was a definite 'nasty niff' about them.
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