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Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | whole | Sheep Hearts |
Sheep Hearts
Sheep Hearts, (pronounced - SHEEP HAHRTz). Long treasured by whole-animal butchers and rustic home cooks across the globe, this dense muscular delicacy eats far more like an ultra-lean prime steak...
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| 1 | medium | Onion » finely chopped |
Onion
White Onion, (pronounced white UN-yuhn), is the pungent, razor-crisp allium that anchors Latin, Mexican, and classic American cooking. Draped in paper-thin snowy skins, these spheres deliver a clean, sharp bite...
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| 1 | strip | Bacon » finely chopped |
Bacon
Bacon, (pronounced - BAY-kuhn). Salt-cured, pork belly strips infused with wood smoke deliver an unrivaled balance of rich fat, savory crunch, and deep umami. As heat slowly renders the layers...
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| 4 | tablespoons | Bread Crumbs |
Bread Crumbs
Bread Crumbs, (pronounced BRED KRUHMZ), are the ultimate crunch champions hiding in your kitchen pantry. Whether finely milled into dry sand, shredded fresh from crusty sourdough, or flaked into airy...
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| 1 | tablespoon | Lamb Suet » chopped |
Lamb Suet
Lamb Suet, (pronounced - LAM SOO-it). Harvested from the dense, protective fat surrounding the kidneys and loins of pasture-raised sheep, this hard, crumbly rendering treasure represents the pinnacle of historic...
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| 1 | teaspoon | Parsley » chopped |
Parsley
Parsley, (pronounced - PAHR-slee). Boasting vibrant emerald fronds and a clean, peppery bite, this biennial herb is one of the most versatile culinary workhorses in global kitchens. Far beyond a...
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| 1 | teaspoon | Lemon Rind » grated |
Lemon Rind
Lemon Rind, (pronounced - LEM-uhn rynd), is the brightly colored outer skin of the lemon, prized across world cuisines for packing intense aromatic citrus oils without the sharp acidity of...
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| 1 | teaspoon | Butter |
Butter
Butter, (pronounced - BUH-tur), is the beloved king of the kitchen that makes everything taste ten times better. It is produced by churning fresh cream or milk until the solid...
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| 1 | large | Egg |
Egg
Egg, (pronounced - EG). Laid by hens, these versatile culinary essentials feature a nutrient-dense yellow yolk suspended in clear albumen protein within a protective calcium carbonate shell. Serving as the...
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| 1 | cup | Lamb Stock |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 30 Minutes | 2 Hours | 2 hours 30 minutes |
Directions:
Preheat oven to 325°F / 160°C / Gas Mark 3
Clean: Wash the sheep hearts thoroughly under cold running water. Carefully cut away any tough veins and internal gristle.
Chill: Place the cleaned hearts in the refrigerator to stay cold while you prepare the stuffing.
1. Sauté: In a skillet over medium heat, sauté the chopped onion and bacon for 1 to 2 minutes until the onions begin to wilt. Transfer the mixture to a mixing bowl.
2. Combine: Add the breadcrumbs, lamb suet, parsley, lemon rind, and butter to the bowl. Stir well to incorporate.
3. Bind: Pour in the beaten egg and mix thoroughly until the stuffing mixture binds together.
4. Stuff: Retrieve the hearts from the fridge. Divide the stuffing evenly and push it firmly into the cavities of the sheep hearts.
5. Secure: Sew the openings shut using kitchen twine or a culinary needle and thread to keep the stuffing inside.
6. Bake: Preheat your oven to 325°F (165°C). Place the stuffed hearts into a baking dish and pour the lamb stock around them.
7. Cook: Bake for 2 hours. Baste the hearts frequently with the pan juices to keep them juicy. Add a splash more stock during baking if the liquid level drops too low.
8. Serve: Remove the twine before slicing. Serve hot with a side of red currant jelly.
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Tested & True
To handle prickly pears without getting pricked by the tiny thorns, use kitchen tongs or wear gloves. You can also roll them in a cloth or use a brush to remove the thorns, making sure you have a pain free experience as you prepare this exotic fruit.
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