We know, we know – it's all a bit visceral and conjures up flashbacks to biology lessons at school – but the pros of a lamb heart vastly outweigh the grisly task of preparing it. Heart is cheap to buy, uses up a part of the animal that's sadly often wasted and it boasts bags of flavour without being too 'offaly' like kidneys and liver. Here's how to take a whole heart and trim it into three neat steaks, ready for cooking.
Begin by slicing off and discarding the fat gathered around the top of the heart
Locate the diagonal line running on the outside of the heart and use it as a guide on where to cut. Slide the knife into the heart from the top then carve along this line to create a flap
Remove this piece where it naturally rejoins the rest of the heart at the other side
Trim this piece of any remaining fat or sinew, then set aside. This is your first, smaller steak
Insert the knife into the cavity of the remaining heart and open it out into one flat piece. Trim away any tubes and web-like vessels
You can either keep this piece whole or slice it into 2 even pieces, giving you 3 neat steaks in total. Remember the outer piece is thinner so requires less cooking time than the thicker pieces
Get in touch
Please sign in or register to send a comment to Great British Chefs.
