Heart of mutton

Lamb heart is a sub-product belonging to the 1st category, which means that in terms of its taste and nutritional value it is not much inferior to pure meat. By the way, the average weight of this meat product is almost identical to the weight of the pork heart and is about 350-400 grams.

The lamb heart is characterized by a saturated red color with a brownish tint. It consists of thin-fiber muscle tissue, which causes a rather dense texture of the product. It is worth noting that the fresh heart of the lamb is so elastic that when pressed, it completely returns its shape.

The widest part of the lamb heart is covered with fat, which, along with the available blood clots and vessels, must be removed before the cooking process. After that, the sub-product itself should be thoroughly washed.

Today, in the retail network, the lamb heart is available both chilled and frozen. High-quality chilled subproduct smells like fresh meat, and there should be no stains or plaque on the surface of the lamb's heart. The most useful and tasty is the lamb heart from young animals.

For culinary purposes, the lamb heart is used quite widely - it is stewed, boiled, baked or fried. Moreover, this sub-product is prepared both as a whole and cut into pieces. Boiled lamb heart is added as a meat ingredient when making salads and snacks. In addition, it is remarkably suitable for making pate and spread, and is also used as a filling for stuffed pies and pancakes.

You can make incredibly delicious cutlets, collops, stew and goulash from the heart of lamb. In addition, cooked dishes based on braised lamb heart combine well with roots (celery, parsley), vegetables, seasonings and spices. The taste of the heart of lamb with various sauces is well manifested.

It is recommended to cook a lamb's heart for about 1, 5a hours, not forgetting to change water every half hour. True, it is worth noting that the sub-product must be thoroughly washed, cut into pieces, and then soaked in cold water for several hours. The calorie content of the lamb heart is small and is approximately 8

5. 5 kcal per hundred grams of product.

In the heart of sheep there are vitamins (B, C, PP) and mineral salts. For example, this offal contains several times more B vitamins compared to the same lean beef, and iron - almost three times. In addition, there is a lot of magnesium in the lamb heart, which helps to improve the functioning of the heart muscle.