Please note that due to ever-increasing production and import costs the price of this product has been raised. We thank you for your understanding.
One full bag of lamb hearts totaling at about 1kg (2.2lbs). The finest New Zealand quality - you will notice that there is no unpleasant odor. There are 4-5 hearts per pack. The heart is a muscle and nutritionally similar to steaks or roasts. However, hearts have a higher amount of protein, B vitamins, selenium, CoQ10, iron, phosphorus, and zinc. It is said that 100g of heart, provides more than 200% of your B12 daily requirement! When it comes to preparation, stuffing, and then slow braising lamb hearts is the most popular cooking technique.
Using the whole animal is a practice that is still common in many countries around the world and is gaining momentum within the (health) conscious carnivore community. We at Horizon Farms we strongly believe in the whole animal butchery where less sought-after parts are also offered so nothing goes to waste. Usually - due to their low market price value, offals and less sought after cuts are sold domestically within the export country, and seldomly make it into export.
New Zealand lamb is internationally known for its superior quality and taste. Our New Zealand lamb takes it one step further: All year free-range open pasture-raised, grass-fed lambs. Free of growth-promoting hormones and subtherapeutic use of antibiotics. This is the finest lamb available. If you have never tried lamb or had a bad experience with lamb in the past we urge you to give New Zealand premium quality lamb a try. Our lamb comes from family-owned and operated farms and ranches in New Zealand only. Ethical raising has always been the cultural tradition in New Zealand.
|Serves||Serves 4-6 depending on the recipe|
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 48h
In ice-water: Not recommended
|Cooking Method||Slow cooking, Braising
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 2 days.
|Also known as||Lamb heart
|Country of Origin||New Zealand|
About New Zealand Pasture-Raised Lamb
✔ All year free-range and open pasture-raised. 100% grass-fed and grass-finished.
✔ Humanely raised and treated with respect by family farmers.
✔ No subtherapeutic use of antibiotics.
✔ Free of growth-promoting hormones.
✔ No GMO-feed.
✔ Tender, juicy and light in color due to the natural feed and the young age of the lambs.
At A Glance
|Sheep Breed||Romney breed|
|Farm/Ranch||Family farms in New Zealand|
|Region||North Island of New Zealand|
|Breeding||All year free range on open pastures. Harvested before 12 months.|
|Feeding||100% grass-fed and grass-finished|
|Traceability||100% fully traceable from farm to fork through lot numbering and management.|
|Subtherapeutic Use of Antibiotics||Never|
Lamb Heart Recipe Instructions
Very fresh and tasty hearts that go great with fried onions, mushrooms and garlic on a bed of rice. I recommend even mixing in a little pork meat to add some great flavour to the dish.
Translated from Japanese: I've never been a fan of organ meat, but this one was easy to eat and very tasty ✨I seasoned it with grass-fed butter and soy sauce.
Translated from Japanese: About 6 pieces are in one pack. I half thawed them, broke them apart and refroze them. I cooked them in portions as I need them. They may be easier to eat if you cook them with lamb shank to increase the flavor. Personally, I don't like fatty meat, so it’s easy for me to eat.
Translated from Japanese: The shape is like a heart and is fresh. I cut it into slices. It was 1kg, so it was difficult to cook and eat at once. I think it’d be nice if it was half the size. The taste has a peculiar odor of lamb meat, so those who aren’t used to it may not like it. If you like the odor of lamb meat, I think you’ll like it.
Translated from Japanese: It was delicious and without any odor.