A Lean, Steak-Like Delicacy

If you are new to nose-to-tail eating, lamb heart is the perfect starting point. Because it is a dense working muscle rather than a chemical-filtering organ, it cooks and tastes remarkably like a lean, tender cut of sirloin or steak tips—with a clean, mild flavor profile.

We take care of the prep work by carefully trimming excess fat and connective tissue, delivering a ready-to-cook cut that excels in both fast-seared and slow-cooked recipes.

Key Features

• Pre-Trimmed & Cleaned: Excess fat and valves are removed, saving you prep time in the kitchen.

• 100% Grass-Fed & Pasture-Raised: Sourced from pasture-raised lambs with no added hormones, antibiotics, or synthetic feeds.

• High-Protein & CoQ10 Rich: Naturally packed with lean protein, iron, zinc, B-vitamins, and Coenzyme Q10 (CoQ10) for heart and energy health.

• Vacuum-Sealed Freshness: Flash-frozen immediately to retain moisture, tenderness, and nutrient density.

Simple Cooking Directions

Like lean steak, lamb heart is best served medium-rare to medium (130°F–140°F) to maintain its tender, juicy texture.

• High-Heat Grill or Skillet (Anticuchos Style): Thinly slice into strips or cubes, marinate in olive oil, garlic, cumin, and red wine vinegar, then skewer and grill over high heat for 1–2 minutes per side.

• Quick Pan-Sear: Slice horizontally into thin steaks and flash-sear in a sizzling hot skillet with grass-fed butter, garlic, and rosemary for 2 minutes per side.

• Slow Braise: Dice into cubes and simmer low-and-slow in a savory wine or beef stock reduction with root vegetables for a rich, comforting stew.

Note: Packed by actual weight. Frozen in vacuum-sealed packages, typically 0.75 lb – 1.0 lb per pack