Tips and Hacks
Use scissors to easily cut your dates, raisins and figs or other soft, sticky fruits. Dip the scissors in water periodically to stop the fruit from sticking.
Stuffed Sheep Hearts
Submitted by Keldon C. See all of Keldon C.'s recipes. | February 18th, 2022

Ingredients are for 4 Servings.
Scale It
Quantity 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.

Submitted by Keldon C. See all my recipes. | February 18th, 2022

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When measuring molasses for your recipe; lightly coat your measuring cup or measuring spoon with cooking spray. The thick syrup will slip right off and ensure an accurate measurement.