Meat
Heart
Lamb heart is dense lean muscle—smaller than beef heart, excellent sliced thin for the grill or stuffed and braised whole. Flavour is mild-offal, closer to steak than liver when trimmed well. Remove vessels and excess fat, marinate briefly, and grill hot to medium. Or stuff and braise gently. Slice across the grain. Overcooking toughens; under-trimming leaves chewy bits. A thrifty high-protein cut for offal-curious cooks.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.81 g
- Saturated Fat 3.06 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.15 g
- Polyunsaturated Fat 0.6 g
- Cholesterol 138 mg
- Sodium 56.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 25.3 g
- Water 62.3 g
- Energy 162 kcal
- Water 62.3 g
- Protein 25.3 g
- Fat 6.81 g
- Saturated Fat 3.06 g
- Monounsaturated Fat 3.15 g
- Polyunsaturated Fat 0.6 g
- Omega-3 0.06 g
- Trans Fat 0.2 g
- Vitamins 231 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 1.34 mg
- Vitamin B3 — Niacin 10.6 mg
- Vitamin B5 — Pantothenic Acid 3.49 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 25.6 µg
- Vitamin B9 — Folate 169 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.8 µg
- Minerals 308 mg
- Major Minerals 307 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 138 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 1.34 · vitamin-b3-niacin: 10.6 · vitamin-b5-pantothenic-acid: 3.49 · vitamin-b6: 0.35 · vitamin-b7-biotin: 25.6 · vitamin-b9-folate: 168.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.8 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Pastoral cultures grilled hearts over open fires after slaughter feasts.
Peruvian and Middle Eastern street grills skewered marinated heart pieces.
Nose-to-tail home cooks rediscovered heart as approachable muscle offal.