This lamb heart recipe shows off the ease and versatility of this cut of meat. You don’t have to roast it for hours or hide it in something elaborate: just pan-fry it with some butter and spices, and you have a delicious protein source to throw on top of a salad or starchy side dish.
This recipe is from my book, It Takes Guts: A Meat-Eaters Guide to Eating Offal with over 75 Healthy and Delicious Nose-to-Tail Recipes. This was one of my favorites, because I was honestly so surprised that beef heart made such incredible jerky! The beefy, rich flavor is perfect - it's deeply savory and chewy without being tough or gamey tasting. It makes an amazing nutrient dense, high protein snack that's surprisingly easy to make.
This lamb heart recipe shows off the ease and versatility of this cut of meat. You don’t have to roast it for hours or hide it in something elaborate: just pan-fry it with some butter and spices, and you have a delicious protein source to throw on top of a salad or starchy side dish.
This recipe is from my book, It Takes Guts: A Meat-Eaters Guide to Eating Offal with over 75 Healthy and Delicious Nose-to-Tail Recipes. This was one of my favorites, because I was honestly so surprised that beef heart made such incredible jerky! The beefy, rich flavor is perfect - it's deeply savory and chewy without being tough or gamey tasting. It makes an amazing nutrient dense, high protein snack that's surprisingly easy to make.
In preparation for Ashleigh’s upcoming second cookbook all about protein-forward recipes, she interviews chef, butcher, entrepreneur, author, and ...
