The venticles stuffed with a proprietary sage, onion & breadcrumb mix & gently massaged with olive oil before being introduced to a 180C oven.
Mucking farvellous!
2
tribolite
Might have improved the dish further if a few syringe full of dry sherry or brandy/whisky were also injected into the lamb heart ventricles:-))
4
vinnyd
Heart and tongue are not skeletal muscle, but they are muscle. Much more like skeletal muscle than like the other bits considered offal. (Of course, I like it all, or almost all. I've never had lungs, and I wouldn't cross the street for tripe or chitlins, but I would eat either if placed in front of me -- and I do like Malaysian crispy pig intestine, which seem to be quite different from chitlins as usually prepared here.)
6
henningwessel
A whole heart would be a bit big for my taste but I'd it it up completely if it were sliced and BBQ'd :)
7
tribolite
Lamb kidneys and liver lightly dredged in flour and pan fried with sliced onions,bacon fat,lots of cracked pepper corn and a sprinkle of coarse sea salt accompanied with roasted tomatoes is really yummy for breakfast.
Sets you up for the day:))
9
vinnyd
#8 -- I would bet that in any country in which sheep are raised, someone is eating their hearts. Even if the sheep are raised primarily for wool, many of the male lambs will probably be slaughtered for food early on, and I'm sure their hearts won't be wasted. (Although I guess some may be castrated -- turned into wethers -- and allowed to mature).
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