What can you cook from lamb heart? Lamb heart – composition and calorie content, nutritional value of the product; use in cooking; beneficial features. Quickly fried lamb hearts

HOW TO COOK LAMB HEARTS

The importance of the specific aroma of lamb is often exaggerated. Numerous lovers see the special charm of this meat in it. However, you can get rid of the smell by pre-soaking and spices.

Carefully trim off all the fat from the tops of the lamb hearts. Dense heart muscles require special treatment. It is better to cut them into strips across the grain. On large pieces notches should be made in the form of a mesh. But even after this they will require a long simmer.

Soy sauce makes a harmonious culinary duet with lamb, giving it a bright spicy taste.

lamb hearts - 600-700 g
Refined sunflower oil - 1.5 tbsp. l.
dark soy sauce - 50 ml
khmeli-suneli - 1 tsp.
ground paprika - 1/2 tsp.
freshly ground black pepper - to taste
dried adjika seasoning - 1/2 tsp.
salt - to taste.

Cooking time:50 min .

COOKING

First, prepare the lamb hearts for cooking. Remove blood clots and the layer of fat that generously covers a wide part of the offal. After rinsing thoroughly, cut each heart in half lengthwise.
Then deeply, but without cutting all the way through, cut the hearts in the form of a mesh from the outside.
Heat in a deep frying pan sunflower oil. Place the hearts and fry over medium heat until lightly browned. During cooking, turn the offal to the other side several times.
Then pour soy sauce into the pan and add spices: suneli hops, paprika, freshly ground black pepper and adjika. Move. Taste the sauce; if it is not salty enough for your taste, add salt.
Cover the pan with a lid, reduce heat and simmer for about 30-35 minutes.

Delicious lamb hearts are ready to eat. As a side dish you can serve boiled new potatoes, mashed potatoes, flavored with golden fried onions or boiled rice. Salad from fresh cucumbers and tomatoes also go well with this offal.

NOTE TO THE HOSTESS

As you know, lamb, including hearts, has a specific smell. To reduce it, you can add 1 teaspoon of cumin along with other seasonings.

HEART OF LAMB

Lamb heart is an offal of the first category, in terms of nutritional value and beneficial properties it is not inferior to either lamb meat or pork.

Important! The weight of a lamb heart is the same as the weight of a pork heart - it is about 350-400 g.

DESCRIPTION OF LAMB HEART

The color of the offal is red with expressive shades of brown. The structure is dense, because the heart consists of thin muscles, and when pressure is applied to the heart, it quickly restores its shape.

Interesting to know! The most delicious lamb heart comes from young animals. It should not have a coating, “float in water,” which indicates numerous frosts.

COMPOSITION OF LAMB HEART

Unlike lamb, the offal is characterized by a low fat content. The heart contains a lot of protein, iron and other microelements. It also contains small amounts of vitamins A, E, K and PP.

Important! 100 g of lamb heart contains about 30-35% of the daily requirement of iron, magnesium, selenium and potassium, which are necessary for the body to function properly.

USEFUL PROPERTIES OF LAMB HEART

The beneficial properties of this by-product are determined by the concentration useful substances:

Iron, potassium and magnesium are essential microelements involved in the processes of hematopoiesis, cleansing blood vessels, and increasing hemoglobin. They are necessary for the prevention of cardiovascular diseases.
High nutritional value, low calorie content and zero carbohydrate content make lamb heart a popular product during therapeutic diets and nutrition for weight loss.
Chemical composition lamb heart successfully combines a set of beneficial properties and a high concentration of protein. The offal is recommended to be consumed during pregnancy, with high cholesterol, and muscle failure.

Interesting to know! Residents of the Caucasus, Armenia, and Azerbaijan regularly eat not only sheep meat, but also offal. Therefore, life expectancy is higher, and the incidence of gastrointestinal and heart diseases is lower.

LAMB HEART IN COOKING

The Slavs traditionally boil, stew or fry this offal in vegetable oil and use it as a filling for pies and dumplings. But lamb heart is an essential product Georgian cuisine, and many recipes recommend stuffing the offal, preparing roasts and even barbecues from it.

Gastronomic advice! Classic recipe roast lamb heart - this is a finely chopped heart, a lot of cilantro, onions and lamb fat. All ingredients are simmered in a frying pan until cooked, then add 2 beaten eggs per 1 heart, bring to readiness for 5 minutes. This dish is served accompanied boiled potatoes, vegetable salad or rice, complementing it with a glass of homemade red wine.

The heart goes well with boiled cereals and vegetables. Before cooking, it is recommended to soak the heart for 2-3 hours in water to remove excess blood. Boil the heart for 1.5 hours, regularly changing the water, salt at the end so that the offal does not become hard.

Energy value product (Ratio of proteins, fats, carbohydrates):

Squirrels : 13.5g. (∼54 kcal)

Fats : 3.5g. (∼ 31.5 kcal)

Carbohydrates : 0g. (∼0 kcal)

Energy ratio (b|w|y): 63% | 36% | 0%

QUICK ROASTED LAMB HEARTS

large onions - 3-4 pcs., small
lamb hearts - 4 pcs.
vegetable oil - 2-3 tbsp. l.
soy sauce, cumin and salt to taste
cook's (rice) wine - 1 tbsp. l.

Rinse the lamb hearts, flatten them, remove excess, deeply, almost all the way through, cut into a mesh on the outside and divide into pieces 3.5 x 3.5 cm. Cut small onions lengthwise into four parts and disassemble into petals. In a very hot wok, heat a small amount of vegetable oil and, stirring constantly, quickly fry the hearts. As soon as they brown a little, add the onion, a little cumin crushed in your palms and fry, stirring constantly, until the onion becomes slightly transparent, but remains crispy. Add a little chef's wine soy sauce, add salt if necessary, mix well and serve.

Lamb heart is a popular by-product of category I. Its weight can range from three hundred fifty to four hundred grams, and in terms of its nutritional and beneficial properties it is equal to pure meat.

The fresh heart of a ram has a bright red color with a dark brown tint (see photo). Due to the fact that this product consists of fine fiber muscle fiber, it has a compacted texture and a relatively elastic surface. When pressed, the heart quickly aligns and returns to its original shape.

Currently, lamb offal is sold in two forms: frozen and chilled. However, one way or another, before buying this valuable part of the ram, it is recommended to fully verify its quality. The fresh heart has the characteristic aroma of lamb, as well as a perfectly clean and smooth surface without foreign stains.

An interesting fact is that the most valuable and sought after is the heart of a young ram. It has a pleasant taste and high content of nutrients.

Using lamb heart in cooking

In cooking, using this by-product, you can make a lot of tasty and delicious dishes. It can be fried in a pan, stewed, boiled, as well as baked in the oven and grilled. Depending on individual taste preferences, the heart can be prepared either whole or sliced.

Today, chefs use this product to prepare the following dishes:

snacks;
salads;
pates;
fillings for pies;
cutlets;
first courses and more.

Lamb heart goes well with vegetable ingredients, so it is often found in stews, eggplant sautes, and other vegetable snacks. Meanwhile, this offal is an integral part of Georgian cuisine. In Georgia they cook on its basis delicious kebab and roasts, as well as various stuffed dishes.

Due to the fact that the heart of a lamb harmonizes perfectly with cereals, it is often served with buckwheat, rice and even millet.

Before heat treatment It is recommended to soak this lamb part in cold water for three hours so that all excess blood is gone. You need to cook the offal for at least one hour and thirty minutes. In this case, the water should be drained periodically. It is necessary to salt the heart at the end of cooking. Otherwise, it will acquire a hard texture.

In the table below we will share the most delicious and nutritious recipes with this product.

Name
stewed lamb heart with vegetables in a slow cooker	To prepare this delicious dish take one kilogram of chilled sheep heart. Rinse the ingredient very thoroughly to remove blood clots and chop into thin slices no more than 1.5 cm wide. Place the prepared offal in a deep bowl, and then add salt, dry garlic, cumin and suneli hops. All spices are taken to taste. Stir the batter, place it in the multicooker bowl, add water (1 liter) and bring to readiness using the “Stew” mode. It will take one and a half hours. Fifteen minutes before the end of cooking, top the heart with a frozen vegetable mixture consisting of peas, carrots, corn and peppers (350 g). There is no need to stir the dish after adding vegetables. Lamb offal prepared in this way turns out to be very tender, tasty and aromatic. It must be served hot.
roast lamb heart	First, peel two large onions, then cut them into quarters and separate them into individual petals. In a deep wok, heat vegetable oil and quickly fry the heart cut into pieces (200 g) on it. After this, add the previously chopped onion to the rosy offal, as well as two finely chopped cloves of garlic. Fry the dish until the onion is covered with a golden crust. Then add salt to the finished roast, garnish with fresh chopped cilantro and serve.
lamb heart salad	To prepare this delicious and hearty salad, cut the boiled lamb heart (0.5 kg) into small strips. Supplement it with straws of two tomatoes and three boiled eggs. Season the resulting mixture with sour cream and mayonnaise (1 tbsp each), as well as mustard (1.5 tbsp), salt and pepper (to taste). Ready salad mix and send for tasting.

It is noteworthy that every dish prepared from a sheep’s heart is not only tasty, but also incredibly healthy. And thanks to its low calorie content, such a product can even be included in the diet menu.

Beneficial features

Due to the beneficial properties of lamb heart, it is actively used for preventive and therapeutic purposes. This offal is characterized by a low fat content and a complete absence of carbohydrates, which allows it to be eaten even while on a diet.

This product contains vital chemical elements, as well as a large amount of protein.

It has been scientifically proven that one hundred grams of sheep heart contains thirty-five percent of the recommended daily intake of iron and magnesium - these are organic substances that are necessary for the normal functioning of the body.

Due to its high mineral content, this product is involved in the processes of formation, development and maturation of blood. For the same reason, it helps cleanse blood vessels and increase hemoglobin levels.

Most doctors claim that this offal is very useful in the following cases::

with elevated blood cholesterol levels;
with muscle failure;
for diseases of the heart and blood vessels;
during pregnancy.

Due to the fact that in Armenia and Azerbaijan this product is often included in the daily diet, life expectancy in these countries is quite high, and problems with the gastrointestinal tract rarely occur.

Lamb heart is a healthy protein by-product that is very easy to put to good use!

Any housewife in her life has prepared some kind of dish from pork or chicken hearts. Especially often found in many recipes is chicken hearts. But we will deviate from any rules and prepare a very tasty independent dish of lamb hearts stewed in sour cream. The recipe is simple, but it turns out delicious.

Ingredients:

Lamb hearts - 3 pcs.
Onions - 2 pcs.
Sour cream - 3 tbsp. l.
Spices, salt - to taste

Step by step photos of the recipe:

First, prepare the lamb hearts. Wash them thoroughly and remove the tough veins.

Fry in vegetable oil until golden brown.

Fry the onions along with the hearts.

Mix the hearts well with sour cream and let them boil. Reduce the heat and let them simmer under the lid for 15-20 minutes.

Bon appetit!

Fragrant lamb hearts in sour cream are a tasty and easy-to-prepare dish. You can serve it with any side dish: vegetables, cereals or potatoes. In cooking, lamb hearts are classified as category 1 by-products. This means that in terms of taste and nutritional characteristics they resemble meat. The beneficial properties of the product are obvious. It contains a large amount of vitamin B, PP, A, C, as well as protein, potassium, iodine, magnesium and other trace elements.

Using this by-product, you can perfectly diversify your menu with delicious and healthy dishes. Salads, goulash, meatballs are prepared from it, it is stewed, fried, and used boiled. A very tasty heart is obtained cooked in sour cream.

Calorie content ready-made dish not too high - about 112 kcal/100 g. Its high nutritional value and zero carbohydrate content makes it indispensable in various diets.

Of course, you need to approach its preparation correctly. The fact is that in the widest part there is a lot of fat, as well as vessels with blood clots, so they should be carefully removed, and the offal should be rinsed well under running water. Before boiling or frying the heart, you should soak it in cold water for several hours. Depending on your tastes, cut the meat into large, medium or very small pieces and fry in vegetable oil. You can add onions and carrots. Lamb heart goes well with celery, parsley, khmeli-suneli, and ground black pepper.

When choosing sour cream, you should also follow some rules:

The packaging should say that it is “sour cream” and not “sour cream product” or “sour cream”.
It comes in different fat contents - from 10-58%. If you want the dish to be more nutritious, take products with medium fat content. Those who are watching their weight should pay attention to lower fat content.
The storage period should not exceed two weeks.
The taste should be slightly sour.
When purchasing a product in a store, take it out from the depths of the refrigerator - this is more guarantee that you will purchase fresh and unspoiled sour cream.
If you put it in hot water, the liquid will almost immediately become colored milky color, and the sour cream itself will dissolve.

Stew the meat in sour cream until cooked. If you want the sauce to be thick, add a little flour or starch to it.

Rate the recipe

I suggest making stewed lamb hearts. Despite the fact that the heart is an offal, its nutritional value is equal to meat and during the stewing process it becomes very tasty and tender. And if you add vegetables, herbs, and spices, the dish will only become tastier and more nutritious. Try it!

Ingredients

To prepare lamb hearts you will need:

water - 1 liter;

lamb hearts - 1 kg;

salt - 1 tbsp. l.;

spices (hops-suneli, cumin, ground garlic) - 2 tbsp. l.;

fresh frozen vegetables (corn, green pea, Bell pepper, carrots) - 350 g.

Cooking steps

Cut the lamb hearts in half and wash well. If there are blood clots, you need to remove them. Cut the lamb hearts into thin strips approximately 1-1.5 cm wide.

Add spices (hops-suneli, cumin, ground garlic) and mix thoroughly.

Place the lamb hearts in a cauldron or thick-walled pan and add water. You can also cook in a slow cooker using the “Stew” function.

After boiling, reduce the heat and simmer at low simmer under the lid for 1.5 hours.

Lamb hearts prepared according to this recipe are tender and tasty, served hot with vegetables.

The heart belongs to the by-products of the first category and is equal in nutritional value to meat. It contains B vitamins, various vitamins and minerals (calcium, magnesium, potassium, zinc, phosphorus). But there is several times less fat in the heart than in meat. Its calorie content is small - 100 grams. 87 kcal.

So let's get started, here are the ingredients we'll need.