Lamb Heart

Whole lamb hearts, trimmed and ready to prepare. We supply it within our Others range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include slow-cooked and braised dishes, stuffed heart, and sliced thin for fast grilling.

What it is

Supplied whole and trimmed. The heart is solid, lean muscle with almost no fat and a firm, close grain — it eats more like a working muscle than like offal.

How it is prepared

Whole, split and cleaned, or sliced to your specification.

Cut specification

Typical trade use

Slow-cooked and braised dishes, stuffed heart, and sliced thin for fast grilling. Either braised slowly until tender, or sliced very thin and cooked in seconds. As with neck fillet, the middle ground is where it goes tough.

Ordering notes

Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.

Browse the full Others range or all Lamb cuts. Related cuts in the same range: Lamb Kidney and Lamb Liver. For mixed grill service we also supply Lamb Best End Chops. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Heart supplied?

Whole, split and cleaned, or sliced to your specification. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Heart for?

Slow-cooked and braised dishes, stuffed heart, and sliced thin for fast grilling.

How does Lamb Heart differ from Lamb Kidney?

Within the Others range, the two sit close together in the range, cut to slightly different specifications.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.