Have just come back to this video because I am cooking this again. As a kid, I loved my mum's stuffed hearts, and wanted to make some myself. I searched the internet, and came across this video. Obviously, it worked a treat, even better than my old mum's recipe! My wife won't eat hearts, or any other form of offal, but she works away every other week, and as luck would have it, she's away this week! Many thanks for this, and indeed all your recipes on your channel!
Thank you so much for this recipe, works perfectly. My local Morrisons often has pack of 3 hearts reduced to 29p and they are really tasty. Until I watched this I had no idea what to do with them. I have some in the oven again now and really looking forward to them!
I have made this many times but as a variation my last one had three hearts. The first stuffed with a sausage/sage/ onion mix. The second stuffed with Haggis and the last stuffed with Black Pudding... Damn fine every one!
Scott, that is an amazing recipe. Offal is making a big comeback in restaurants and through foodie shows, etc...what a great, simple to follow way to give all the punters access to it and the confidence to dish up a ripper meal like that! I love your work, mate!!! Jim from Downunder.
Don't be afraid of the heart! It's the best part of almost any animal! Lamb is definitely a good one and this is a great recipe, but if you or someone you know hunts, save your next deer heart. An incredibly low, slow-braised deer heart is hands down the most luxurious, delicious meals you can ever have.
Great recipe. I have to try this. We cut lamb heart into finger-like parts and put it on thin skewers, salt them and grill them over charcoal for some minutes. Same with liver and kidneys. We eat it with raw onions and fresh bread and sometimes vodka.
Love your cooking and the information you share. It's good it's not being forgotten.And that your a normal fella. I'm Australian with English/Scottish heritage. Please keep sharing mate as I try this at home. Thanks
***** If I could place it here, I'd send you a photo of my kitchen. It was designed by Mise Van Deroe in the 1950's (His last project before he died). I think of it as tiny, compact and efficient.My Stove top is almost half again as Scott's.
This reminds me of a tradition of mine from deer season. Every year I harvest a deer I save the heart and liver. I always eat a nice dinner of deer heart and grilled/sautéed onions and diced bacon the next day! Such a delicious muscle although some consider it a bit "liver-y". Not me! Love your channel!
Oh boy. Today I stuffed with black pudding, garlic and sage home made stuffing. Put on a bed of aging leek, 2 carrots and bacon rashers. Added 2 tins of tomato and black pepper. Oh my .... delicious
Hi scott, love the video ive gotta try it some day, im 17 years old and just started as a butcher at a local farm shop, love knives and from an early age have always been taught an high apretiation for meat, your videos are great and found your whole animal videos really helpfull, just wanna say thanks for the great vids and for always making me hungry :)
Scott, i am a real fan of your channel and have cooked and really enjoyed so many of your recipes. For this recipe though i use sage in the stuffing and a pressure cooker. 40 mins, job done.
Pan fried a couple of lambs hearts last night (Asda had sold out of liver) and I was impressed. Interesting how 'lamby' they taste, I'd assumed heart muscle would taste pretty much the same whatever animal it came from.
Excellent video. I'm surprised the end product lasted long enough for you to finish the recording!! Just a tip....your hands were obscuring some of the cutting process. I like to se exactly what I should be cutting off! :P I will deffo be making this :)
Scott, I have 1 venison heart about the size of those. Did you clean out the inside? If so how? I know in a beef heart I always do. The FDA has already split it open to inspect.
I don't have bread crumbs but I have heaps of macadamia nuts and pistachios so I'm going to crush them and mix with honey and some beef mince The heats I need all the hearts 🤤🥖
hi again scott,what knife do you use to fillet fish and the like,,,,whats its name so I can get one and also do you use the same one for meat I sound thick I know lol cheers mate,keep up good work
BRYAN JONES Hey Bryan,hope you well mate,its not thick at all dude,there are so many to choose from,its a mine field out there,here is a link to the company i use,these 2 knives are the best you can get,and are really inexpensive and will last a life time,they are the trade standard,i have been using them for years,so check them out mate. heres the links,any questions just ask my friend cheers.Scott www.butchersequipment.co.uk/icel-boning-knife-5-curved-flexi-13cm-3-colours.html www.butchersequipment.co.uk/victorinox-boning-knife-6-15cm-4-colours.html Remember these are proper professional knives,way better than any you can buy from the high street,and about a quarter of the price too,all the best
Sophie Jones This comment is ridiculous. Cooking and consuming organ meets is a fantastic way to promote sustainable food. It's so much more cruel to butcher an animal just for the meats and let everything else go to waste. There is absolutely nothing "cruel" or taboo about this recipe. Also: you're*.
I ate lamb hearts cut in half and prepared like a steak on a pan. One have to consider as the heart is a muscle, it is not advisable to overcokk it on the pan because it would be uneatable. Season as you wish.
Scott, great video as always. In some of your videos, you say "offaly"... I tried to look for the difinition in the Webster dictionnary, but did not find it... (They mention some place in Scotland, or something like that...) What exactly do you mean by "offaly"? (Same as "gamey" like we say in Canada?) And as a suggestion, could you make a nice meal with venison heart? I have three or four hearts in my freezer, from moose and dear..........
I shop at a store (in Newark, NJ USA) that carries mostly Central and South American goods. Celery is hidden in a corner of the produce department. It just isn't "on the menu." The "dairy" section is regrettably bereft of good cheeses but the vegetables and chicken are cheap and pretty much perfect. The formula for the "carrot, onion, celery" base varies geographically.
Timothy Dingman You're right! Mirapoix means different things in different languages, but my comment simply referred to the fact that I thought celery would be a savory addition to the somewhat "heavy" (not really the right word, here) flavor of the lamb.
I couldn't serve this in the US today. We have been "weened" off of offal. We have been convinced that it is "peasant" food and not as good as ....Hot dogs? Everything here must wrapped in plastic or out of a can. I once had a girl friend who liked to eat chicken hearts. I should have kept that one. She was smart.
i know exactly what you mean & i agree with you .my husband is the total opposite to me & hates lamb hearts or any weird meat thats not the usual lol .i love all types of food & meat & lamb hearts have a lot of iron .my 2 yr old son eats it (i give him small pieces at a time) so im hoping my son takes over my food style & eats anything & appreciates it lol .
You're his mammy, the education of his pallet, along with everything else. Teach him to cook and bake for the chances are, that the woman he gets will be more interested in taking selfies of herself than cooking. Now, if she is taking the selfies of her cooking, that will be forgivable.
just bought some from tescos for my lizard but i want to make some for myself but i am very funny with meat i dont like cooking it because i never know when it is ready
Its a pun. Offaly sounds like 'awfully' . We sometimes use 'awfully' in England for 'very'. And hearts are a kind of offal. Another example: "My liver is offally damaged by years of alcohol abuse" etc.
You threw away 50% of the all flavour in this dish when you decided to dispose of the butter and deliciousness left in the pan after searing your lamb hearts.... rather upsetting to see, it's cooking 101. It would have made a richer and more delicious sauce.... next time keep it, deglaze the pan and continue. Such waste.
I wouldn't think to eat the hearts. This looks amazing and now I'm hungry. Lol!
Have just come back to this video because I am cooking this again. As a kid, I loved my mum's stuffed hearts, and wanted to make some myself. I searched the internet, and came across this video. Obviously, it worked a treat, even better than my old mum's recipe! My wife won't eat hearts, or any other form of offal, but she works away every other week, and as luck would have it, she's away this week! Many thanks for this, and indeed all your recipes on your channel!
Dude, this is amazing! Thank you, mate. This is going down well in Wiltshire tonight. Exceptionally good video. 👍
Genious. Not had these for years. Mum used to cook them for me and her. Dad declined. Gonna try them again. Hubby will love them xx
Thank you so much for this recipe, works perfectly. My local Morrisons often has pack of 3 hearts reduced to 29p and they are really tasty. Until I watched this I had no idea what to do with them. I have some in the oven again now and really looking forward to them!
Just got some today reduced to about the same price lol
MATE!!!
I grabbed some hearts on a whim today, I'll rock em up tomorrow!
thanks for the video, I'm well excited
How did they do???
absolutely fantastic, we like all your recipes but this one came out tops.! thank you Scott, keep up the good work.
I have made this many times but as a variation my last one had three hearts. The first stuffed with a sausage/sage/ onion mix. The second stuffed with Haggis and the last stuffed with Black Pudding... Damn fine every one!
Tried your recipe this evening. Despite me making some mistakes along the way, it was lovely. Thanks Scott Rea
Scott, that is an amazing recipe. Offal is making a big comeback in restaurants and through foodie shows, etc...what a great, simple to follow way to give all the punters access to it and the confidence to dish up a ripper meal like that!
I love your work, mate!!!
Jim from Downunder.
About to cook and enjoy this recipe.
Thanks for posting this.
First time trying lamb hearts.
I do love offal though.
Will update how it was 😁
Don't be afraid of the heart! It's the best part of almost any animal! Lamb is definitely a good one and this is a great recipe, but if you or someone you know hunts, save your next deer heart. An incredibly low, slow-braised deer heart is hands down the most luxurious, delicious meals you can ever have.
Intestines is also a great organ to eat occasionally.
Great recipe. I have to try this. We cut lamb heart into finger-like parts and put it on thin skewers, salt them and grill them over charcoal for some minutes. Same with liver and kidneys. We eat it with raw onions and fresh bread and sometimes vodka.
Loved how you seasoned the sausage meat & onion mixture. Recipe looked ridiculously yummy.
Hi Raffy.it was great and tasted amazing,not how you think it would,it being offal and all,cheers mate.Scott
Scott Rea Offal does not make me squeamish. I'm sure those hearts must have been tender, mild with a bit of richness. Loved the recipe. Cheers!
Simple and delicious, Scott your clear instruction in all your videos is excellent
Love your cooking and the information you share. It's good it's not being forgotten.And that your a normal fella. I'm Australian with English/Scottish heritage. Please keep sharing mate as I try this at home. Thanks
Oh Mama that looks delicious........Im going to make it on Saturday. Oh yes a great dish. Thanks for vid. You have a great collection.
Really well made video. Have a like and a favorite.
Great again, Scott. Your tiny kitchen produces epic dishes.
Tiny?? It's got a chopping block and a stove...do you need anything else? LOL
***** If I could place it here, I'd send you a photo of my kitchen. It was designed by Mise Van Deroe in the 1950's (His last project before he died). I think of it as tiny, compact and efficient.My Stove top is almost half again as Scott's.
Ordering this in a saloon in Red Dead Redemption 2 brought me here
Same!!!
My nan used to cook some amazing stuffed lamb hearts . I kick myself for forgetting how she prepared the hearts and made the stuffing.
Trying this on Sunday even my 5 year old son wants it never had lamb hearts before he picked them out when shopping was impressed
This reminds me of a tradition of mine from deer season. Every year I harvest a deer I save the heart and liver. I always eat a nice dinner of deer heart and grilled/sautéed onions and diced bacon the next day! Such a delicious muscle although some consider it a bit "liver-y". Not me! Love your channel!
Great recipe! Thank you for sharing.
Good stuff,keep them coming looks great.
Fabulous truly fabulous I have never seen such dish gotto try this!
your work has become the standard. bravo, matey
Looks delicious thanks for sharing!
Oh boy. Today I stuffed with black pudding, garlic and sage home made stuffing. Put on a bed of aging leek, 2 carrots and bacon rashers. Added 2 tins of tomato and black pepper. Oh my .... delicious
Liked your cooking.
Hi scott, love the video ive gotta try it some day, im 17 years old and just started as a butcher at a local farm shop, love knives and from an early age have always been taught an high apretiation for meat, your videos are great and found your whole animal videos really helpfull, just wanna say thanks for the great vids and for always making me hungry :)
Hey Scott, Looks bloody fantastic will definitely give that one a go shortly. Thanks for posting. John (exiled Brit in Canada)
Awsome can't wait for next vid
Love lamb excellent dish 👍
Really enjoyed this meal and the price was bang on, six hearts for £4 wow worth every penny.
Great job
Made this dish. First time ever having lamb hearts and it was delicious 😋
great recipe Mr.Rea !
I tried it and it really hit the spot.....excellent!!
I'm bloody starving now, great vid
I add hearts to a beef stew.
The old trout never knows.
Her dogs do later.
My grandad got me into lambs hearts great to eat tender
Can smell them at this end BEAUTIFUL.
Great 👍
Scott, i am a real fan of your channel and have cooked and really enjoyed so many of your recipes. For this recipe though i use sage in the stuffing and a pressure cooker. 40 mins, job done.
Final report: easy to add water and deglaze and restore, and he liked it very much! Your method AND your presentation are the best.
Thanks Lisa, you are a darling,cheers.Scott.
Uprated, shared. Likely tonight's dinner. I will of course report to ya, boss!
looks delicious. whats your watch? seiko skx?
Great dish lambs hearts you can get them for as little as 50p each , And the natural flavour is excellent .
proper good grub mate, proper good!
Pan fried a couple of lambs hearts last night (Asda had sold out of liver) and I was impressed. Interesting how 'lamby' they taste, I'd assumed heart muscle would taste pretty much the same whatever animal it came from.
Excellent video. I'm surprised the end product lasted long enough for you to finish the recording!! Just a tip....your hands were obscuring some of the cutting process. I like to se exactly what I should be cutting off! :P I will deffo be making this :)
Thanks for the valentines day idea Scott
Been eating hearts all my life. Spend a minute cutting out the centre tubes. Personally I much prefer pig hearts.
Abolutly brilliant. Where is your book.?
Looks yummy ..
I love it.Thanks
Nice - thanks.
wow and yum yum
Delicious
Scott, I have 1 venison heart about the size of those. Did you clean out the inside? If so how? I know in a beef heart I always do. The FDA has already split it open to inspect.
tesco cheesecake glass ramikins are so handy
Ragga0the0yan You better believe it brother,many thanks.Scott
looks good!
Scott your videos are awesome! I learn a lot from them. Have you ever going to prep and cook Lamb Kidneys? Cheers! Marcelo
fantastic!
I don't have bread crumbs but I have heaps of macadamia nuts and pistachios so I'm going to crush them and mix with honey and some beef mince
The heats I need all the hearts 🤤🥖
Love it
If I just cook them by themself, how long should I do in the oven? Still 2 hours? That seems like so long for such a tiny amount of meat
I will like too try lame heart looks good
lovely!
Bravo !!!!
hi again scott,what knife do you use to fillet fish and the like,,,,whats its name so I can get one and also do you use the same one for meat
I sound thick I know lol
cheers mate,keep up good work
BRYAN JONES Hey Bryan,hope you well mate,its not thick at all dude,there are so many to choose from,its a mine field out there,here is a link to the company i use,these 2 knives are the best you can get,and are really inexpensive and will last a life time,they are the trade standard,i have been using them for years,so check them out mate. heres the links,any questions just ask my friend cheers.Scott
www.butchersequipment.co.uk/icel-boning-knife-5-curved-flexi-13cm-3-colours.html
www.butchersequipment.co.uk/victorinox-boning-knife-6-15cm-4-colours.html
Remember these are proper professional knives,way better than any you can buy from the high street,and about a quarter of the price too,all the best
YOU'RE SO CRUEL TO ANIMALS your a mean man and a fucking one aswell
Sophie Jones This comment is ridiculous. Cooking and consuming organ meets is a fantastic way to promote sustainable food. It's so much more cruel to butcher an animal just for the meats and let everything else go to waste. There is absolutely nothing "cruel" or taboo about this recipe.
Also: you're*.
Sophie Jones You're entitled to your opinion, but don't be rude.
+Sophie Jones if this video offends you go the hell away we haven't got the time nor the place for vegans like you in a meat centric world...
Never made that yet. Don't really eat parts but it looks good. Do rabbit again
i'm gonna try it tomorrow
as i don't eat sausages, i might try mince beef instead
what do u think scott ?
I dont think it would hurt at all Yan,so give it a try cheers.Scott
Sometimes I just make a herby stuffing, as you would for chicken and that is good too 😊
nice recipe. I get my lambs hearts from a local market. Six for £1:99
Nice but I would leave the butter in the pan! I am on a Ketovore diet so the more gorgeous clean animal fat the better :O)
does the lamb heart have the same texture as beef liver? i do not like that kind of texture. i would like to know. it looks good btw..
I'd love to try this recipe, but I just don't have the heart to cook right now.
I see what you did there. Nice!
I ate lamb hearts cut in half and prepared like a steak on a pan. One have to consider as the heart is a muscle, it is not advisable to overcokk it on the pan because it would be uneatable. Season as you wish.
Scott, great video as always. In some of your videos, you say "offaly"... I tried to look for the difinition in the Webster dictionnary, but did not find it... (They mention some place in Scotland, or something like that...) What exactly do you mean by "offaly"? (Same as "gamey" like we say in Canada?) And as a suggestion, could you make a nice meal with venison heart? I have three or four hearts in my freezer, from moose and dear..........
Offal is the organs, he means a strong metallic taste like liver
I'm a little surprised that you didn't add celery to the onions for the stuffing. It looks delicious, anyway.
I shop at a store (in Newark, NJ USA) that carries mostly Central and South American goods. Celery is hidden in a corner of the produce department. It just isn't "on the menu." The "dairy" section is regrettably bereft of good cheeses but the vegetables and chicken are cheap and pretty much perfect. The formula for the "carrot, onion, celery" base varies geographically.
Timothy Dingman
You're right! Mirapoix means different things in different languages, but my comment simply referred to the fact that I thought celery would be a savory addition to the somewhat "heavy" (not really the right word, here) flavor of the lamb.
I couldn't serve this in the US today. We have been "weened" off of offal. We have been convinced that it is "peasant" food and not as good as ....Hot dogs? Everything here must wrapped in plastic or out of a can. I once had a girl friend who liked to eat chicken hearts. I should have kept that one. She was smart.
i know exactly what you mean & i agree with you .my husband is the total opposite to me & hates lamb hearts or any weird meat thats not the usual lol .i love all types of food & meat & lamb hearts have a lot of iron .my 2 yr old son eats it (i give him small pieces at a time) so im hoping my son takes over my food style & eats anything & appreciates it lol .
You're his mammy, the education of his pallet, along with everything else. Teach him to cook and bake for the chances are, that the woman he gets will be more interested in taking selfies of herself than cooking. Now, if she is taking the selfies of her cooking, that will be forgivable.
Thanks lad, my mate killed 5 hoggets so we having an offal fest Saturday night.
Can u do this with veal?
I always get this at van horn trading post
That's my boy.
Can you drink the juice ?
is that a plate with a picture of a pheasant on it
No it's a picture of a pheasant with a plate in it
Interesting. The only hearts I've eaten are chicken hearts. I live in the US.
==News==
You need a heart to live.
man you have a great energy!
rdr 2 got me here
Red Dead Redemption 2
I can live without them .buuuuuuut Im curios
just bought some from tescos for my lizard but i want to make some for myself but i am very funny with meat i dont like cooking it because i never know when it is ready
i eat cows heart all weeks and i make it like you do
what does offaly mean? Cannot find anywhere in dictionary a description of an offaly taste
+Ellemi Offal means the entrails and internal organs of an animal used as food.. so maybe that's what he means.
+rcasiechitty , From the OED, in this usage, ( I quote, origin ME., and MDu. 'afal vallen', sic to fall). cheers.
Its a pun. Offaly sounds like 'awfully' . We sometimes use 'awfully' in England for 'very'. And hearts are a kind of offal. Another example: "My liver is offally damaged by years of alcohol abuse" etc.
I
You threw away 50% of the all flavour in this dish when you decided to dispose of the butter and deliciousness left in the pan after searing your lamb hearts.... rather upsetting to see, it's cooking 101. It would have made a richer and more delicious sauce.... next time keep it, deglaze the pan and continue. Such waste.
It's funny when people cut off the fat.
#ketotransformation ;)
ventricles not ventrils
Testicles.