Lamb hearts

The venticles stuffed with a proprietary sage, onion & breadcrumb mix & gently massaged with olive oil before being introduced to a 180C oven.

Mucking farvellous!

offal

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:-))

Vomit...

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.)

Ewe rock, phoggi.

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 :)

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:))

Is it the actual Heart of a Lamb ? Can I know in which all countries, people eat it?

#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).

in ireland my mums family used to eat pigs heads (in a soup) up to the 1950's, so doesn't suprise me if people still eat sheeps hearts somewhere, phoggi obviously does for one.. i'd imagine it'd be gristly?

There's no gristle at all. Gristle=cartilage is the tissue (if I understand it correctly) that connects skeletal muscle to bones. It has no blood vessels.

There is a fair bit of fat to be trimmed, and some of the tubes are tough and need to be trimmed off. I like it cut into chunks, skewered, and grilled.

dunno why, but i have a strange craving for lambs heart now....

#8.They are available in some curry resturants out here.
#10.Pigs head dishes are quite popular in a number of street hawkers stalls out here,especially the ears,snout and cheeks cut into bite size pieces after being braised until tender in dark soy sauce,five spice powder,whole garlic cloves,star anise,cloves,cinnamon and dried hot red chillies.
Pigs brains are dredged in beaten eggs and flour and pan fried with ginger,saseme seed oil and cracked pepper corn.
Also quite popular in rice porriage and soupy noodles.

tribolite.. where's "out here"..

take it its not a muslim country..

and the remaider are mostly ethnic chinese, who quite like pork..
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shame they clear rainforests for blocks to put their piggerys on
introducing rare exotic jungle virus's to the porcine family, and on to humans

#14.In most SE Asian countries,including Malaysia where the population is 60+% Muslim.

There are also some non Muslim ethnic Indians,native non Muslim tribal Sarawakians,Sabahans and "others" who also love pork apart fro the ethnic Chinese.

fair enough, anyhow, would be interesting seeing the pigs head stews staring right back at yer, no doubt about that

Oh,the eyes are consumed as well:-))

I could probably special order lamb heart. And I know a few places that sell lamb, pig, calf, and cow heads--either regularly or be special order. . Mostly Mexican markets and some specialty butchers.

#16.Your link says that the Hendra virus aks Nipah virus might have come from some horses in Australia and giant wild fruit bats could be the natural host of the virus.

trib... from my link above
>Nipah virus was initially isolated in 1999 upon examining samples from an outbreak of encephalitis and respiratory illness among adult men in Malaysia and Singapore. Its name originated from Sungai Nipah, a village in the Malaysian Penninsula where pig farmers became ill with encephalitis.

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i'm not a biologist so i can't translate it for you, but remember hearing something once about malaysian pig farms that were being built into the rain forests, thus introducing pigs to exotic jungle deseases, and the link is what a 30 second google along those lines produced..

i'm sure there would be a disectation on the subject somewhere though
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BTW i'd be game to try the eyes if you tried em first

The outbreaks of Nipah virus are associated with loss of fruit bat habitat--for example, when rainforest is converted to hog farms. From WHO:

Infected bats shed virus in their excretion and secretion such as saliva, urine, semen and excreta but they are symptomless carriers. The NiV is highly contagious among pigs, spread by coughing. Direct contact with infected pigs was identified as the predominant mode of transmission in humans when it was first recognized in a large outbreak in Malaysia in 1999. Ninety percent of the infected people in the 1998- 1999 outbreaks were pig farmers or had contact with pigs.

Now, on to Intensive Agriculture Implicated in Transmission of Deadly Nipah Virus to Humans
>Between the 1970s and the 1990s, pig and mango production tripled in Malaysia. Mango trees were typically planted near pig enclosures, attracting fruit bats to the area. As bats fed and roosted in the trees, nearby livestock became infected with Nipah virus, which eventually spread to farm laborers.

thanks, knew someone would have done a study/disectation on the subject

Pig's head (I think parboiled and the roasted, but I'm not sure) used to be the traditional New Year's Day dish among at least some of the black population of Washington DC. Served with black-eyed peas. I haven't been in any of the relevant markets in December in many years so I don't know if you still see pigs staring at you from the butchers' cases.

The black-eyed peas are probably African, but the boar's head as a seasonal dish goes back to England.

I ate lamb's hearts a few times as a child (in Ireland in the 1980s). Since then the only time I've eaten them was as fast food in Iran, where grilled-offal shops (well, strictly speaking, 'heart-and-liver' shops, but they also sold kidneys and ordinary meat) were often the only alternative to a diet of rice and kebab.

One of the few other alternatives was 'kalle-pache', which involved a sheep's boiled head staring at you from the tray of head-and-hoof based soup.

#10 - not gristly at all, for reasons explained by VinnyD, but definitely could be on the chewy side. Nice flavour though. Apparently part of the reason they went off the menu in the Rua household was that my da didn't enjoy the preparation process.

It's fairly new that more people in the West don't eat innards anymore.

People from poorer countries can't afford to throw away all that protein or turn it into dog or cat food.

Pig's head is still sold as head cheeses in practically all European countries.

fearrua..., did you ever have "nettle tea" as a youngster in ireland?
used to live on me irish uncles farm and in the springtime we'd pick baby stinging nettles and make a soup out of them..
was good stuff too, never sure if it was generally on the irish menu or if we were just an odity for eating stinging nettles

They're collected in Central Europe and used as you would use spinach.

#29 - had nettle soup once or twice all right, but it was definitely unusual. I never heard of nettle tea.

A whole lamb heart has a lot going for it. 90% of it is very fine grained unfatted muscle, the rest tubes & fat. The fat is gathered around the open end where the tubes are. When cooked perfectly the outer skin is caramelised, the meat reddish & succulent & the fat membrane browned & bubbly.

I jam as much stuffing into the heart as possible so as it cooks & expands it exudes into the bottom of the pan & roasts. Add some flour after removing the hearts to make a roux gravy.

I don't trim the fat or the tubes since the fat is delicious & there's just a small lump of tubes left after dining.

Lambs heart..sounds nice, gunna try it..
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Nettles.. happy some others have tried them and i was not alone, nettle tea, nettle soup, same diff..
just nettles boiled in water and put in a bowl in front of oneself, was actually quite tasty too IMHO...
apparently the roots go quite deep so they have a lot of good minerals & nutrients in them, that is hearsay though
was thirty years ago we had em on a regular basis when i was living with relos and i'd never heard of it since

Actually, I've remembered now why we stopped eating hearts. It wasn't that my da was against the preparation, it was because after he had a bypass operation he found it a bit too close to home.

ha ha.. LOL,

Pig's head is still sold as head cheeses in practically all European countries.

I've never had any trouble finding it in the Eastern US. South of the Mason-Dixon line it will usually be called souse and will be spiced with lots of red pepper bits. Here in the scrapple-grits overlap zone, a good deli will have both headcheese and souse.

Hearts are interesting.

Actually, I've remembered now why we stopped eating hearts. It wasn't that my da was against the preparation, it was because after he had a bypass operation he found it a bit too close to home.

Slightly OT. My father had been hospitalized for a while and my family celebrated my birthday in his hospital room. One gift (that I really needed) was bed sheets. "You'll forgive me," said Dad, "if I can't get very excited about bedsheets."

An episode of Mike Rowe's Dirty Jobs showed how the proprietor of a sheep farm cooked the nuts of the boy lambs which were castrated.

This is still a lamb-related post lmao

Nobody throws out calf or lamb testicles, as far as I know, smellypants.

I don't know why one never seems to hear about cooking pig testicles.

Just ask, vinny...