- Lamb Stock
- Red Currant Jelly
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Add a 1/4 cup of milk to the water when boiling cauliflower. It will help keep your cauliflower white.
| Amount | Unit | Ingredient | |
| 2 | whole | ||
| 1 | medium |
Onion
finely chopped
| |
| 1 | strip |
Bacon
finely chopped
| |
| 4 | tablespoons | ||
| 1 | tablespoon |
Lamb Suet
chopped
| |
| 1 | teaspoon |
Parsley
chopped
| |
| 1 | teaspoon |
Lemon Rind
grated
| |
| 1 | teaspoon | ||
| 1 | large |
Egg
beaten
| |
| 1 | cup |
Onion
Bacon
Directions:
Preheat oven to 325°F / 160°C / Gas Mark 3
Wash the sheep hearts under cold water. Cut away the veins and gristle and set aside in the refrigerator.
Prepare the stuffing:
Sauté the onion and bacon for a minute or two, until the onions begin to wilt. Remove to a bowl.
Add the breadcrumbs, suet, parsley, lemon rind and butter. Add the beaten egg to bind the ingredients together. Mix well.
Push the stuffing into the hearts and sew them up. Place the hearts in a baking dish and pour in the lamb stock.
Bake in a preheated 325°F oven for 2 hours, basting often with the stock. Add more stock if needed.
Delicious serve with red currant jelly.
Prepare the stuffing:
Sauté the onion and bacon for a minute or two, until the onions begin to wilt. Remove to a bowl.
Add the breadcrumbs, suet, parsley, lemon rind and butter. Add the beaten egg to bind the ingredients together. Mix well.
Push the stuffing into the hearts and sew them up. Place the hearts in a baking dish and pour in the lamb stock.
Bake in a preheated 325°F oven for 2 hours, basting often with the stock. Add more stock if needed.
Delicious serve with red currant jelly.
Submitted by Keldon C. See all my recipes. | February 18th, 2022
Filed Under:
-
Cuisine: England
Tested and True
Add a bay leaf to your flour container or sugar container.
This will keep insects out and won't affect the flavor.