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.