Tender Stuffed Sheep Hearts
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This classic, comforting recipe pairs rich lamb suet, smoky bacon, and bright lemon rind to create a deeply flavorful herb stuffing. Slow-baked in a savory lamb stock bath for two hours, the meat absorbs every drop of moisture, ensuring a melt-in-your-mouth texture.
Whether you are an adventurous home cook or honoring traditional heritage cooking, this easy-to-follow guide will show you exactly how to prep, stuff, and bake organ meats like a professional chef. Serve these hearty stuffed gems alongside a dollop of sweet red currant jelly for the ultimate balance of sweet and savory!
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | whole | Sheep Hearts | ||
| 1 | medium | Onion » finely chopped |
Onion
The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives.<br />
<br />
Onions are considered root vegetables because they grow below the surface of
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| 1 | strip | Bacon » finely chopped |
Bacon
Bacon is a type of meat that comes from pigs. It's made by curing pork belly with salt and sometimes other spices. Bacon is known for its salty and smoky flavor, and it's
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| 4 | tablespoons | Bread Crumbs | ||
| 1 | tablespoon | Lamb Suet » chopped | ||
| 1 | teaspoon | Parsley » chopped |
Parsley
Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most
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| 1 | teaspoon | Lemon Rind » grated | ||
| 1 | teaspoon | Butter |
Butter
Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious
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| 1 | large | Egg |
Egg
Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and flavor.<br />
<br />
Eggs are nutritious,
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| 1 | cup | Lamb Stock |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 30 Minutes | 2 Hours | 2 hours 30 minutes |
Directions:
Equipment • Baking dish • Kitchen twine or culinary needle and thread• Skillet
1. Clean: Wash the sheep hearts thoroughly under cold running water.
2. Trim: Carefully cut away any tough veins and internal gristle.
3. 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.
Submitted by Charlotte S.
| April 17th, 2024
See all of Charlotte S.'s Recipes.
Tested and True
Elevate your grilling game by adding a smoky hickory flavor to your barbecue. Before you start grilling, soak a handful of hickory chips in water for about an hour. Then, sprinkle them onto your barbecue coals. Infuse your meats and veggies with a rich, smoky flavor.
Tell me more...
| @Mounika K. | October 29th, 2024 |
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It was okay, but not something I would rush to make again. For me, the stuffing could use more flavor. I gave it a 3 |
| @Isabella R. | July 24th, 2024 |
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I love exploring traditional dishes from different countries. It was good. I gave it a 4 |
| @Elizabeth C. | June 6th, 2024 |
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Surprisingly easy to make, and the flavors were fantastic. Definitely a recipe worth repeating. I gave it a 5 |
| @Jolene P. | May 27th, 2024 |
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It was a bit nerve-wracking trying something new, but the end result was delicious. I gave it a 4 |
| @Harry R. | May 9th, 2024 |
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Stuffed sheep hearts are a traditional English delicacy, and this recipe does them justice. I gave it a 5 |