Meat
Heart
Mutton heart is dense lean muscle—slice thin for grill or braise until tender. Meaty, less metallic than liver. Trim vessels and sinew, marinate if grilling, avoid dry leatheriness. Excellent skewered or diced into stews.
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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 6.88 g
- Saturated Fat 3.13 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.14 g
- Polyunsaturated Fat 0.61 g
- Cholesterol 136 mg
- Sodium 59.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.5 g
- Water 60.4 g
- Energy 156 kcal
- Water 60.4 g
- Protein 23.5 g
- Fat 6.88 g
- Saturated Fat 3.13 g
- Monounsaturated Fat 3.14 g
- Polyunsaturated Fat 0.61 g
- Omega-3 0.06 g
- Trans Fat 0.2 g
- Vitamins 291 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 1.7 mg
- Vitamin B3 — Niacin 13.5 mg
- Vitamin B5 — Pantothenic Acid 4.46 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 32.9 µg
- Vitamin B9 — Folate 217 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 349 mg
- Major Minerals 348 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 136 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 1.7 · vitamin-b3-niacin: 13.51 · vitamin-b5-pantothenic-acid: 4.46 · vitamin-b6: 0.44 · vitamin-b7-biotin: 32.9 · vitamin-b9-folate: 217.4 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts. Cooks treated heart of mutton as a cut with its own timing and sides.
As mutton cookery specialised, heart was portioned and sold ready for the pan. Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising.
Spice-trade cookery folded mutton into curry, pilaf and tagine traditions across South Asia and the Middle East; heart of mutton took a named place in that kitchen trade.