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To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; if it rises to the surface, throw it away.
Stuffed Sheep Hearts
/ Cuisine: England


Qty unit Ingredient
2 whole
1 medium
1 strip
4 tablespoons
1 tablespoon
1 teaspoon
1 teaspoon
1 teaspoon
1 large
1 cup


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.

Keldon C. | February 18th, 2022

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Pre-heat your frying pan before you add oil or butter. Food is less likely to stick.