Lamb Heart

Lamb Heart – $6/lb

Old-world, nutrient-dense, surprisingly delicious… the cut serious cooks and traditional kitchens love.

Hand-trimmed lamb hearts — one of the most nutrient-rich and flavorful cuts on the entire animal. Dense, lean, beefy-tasting muscle meat that’s a far cry from what most people picture when they hear “offal.” Grilled, braised, or sliced thin and seared, lamb heart is making a serious comeback in steakhouses and farm-to-table kitchens.

Perfect for:

• Grilled lamb heart skewers (Peruvian “anticuchos” 😋)
• Sliced thin & seared like a quick steak
• Stuffed & braised whole
• Pâté & charcuterie
• Raw-feed enthusiasts & nose-to-tail cooking

What Makes It Different:

• One of the most nutrient-dense cuts on the animal
• Loaded with CoQ10, B vitamins, iron, zinc
• Lean, dense muscle — tastes more like steak than organ
• Whole-animal philosophy — honoring every part

Why Hooser:

• Hand-trimmed and vacuum sealed
• No fillers, no additives, no shortcuts
• Locally sourced quality lamb
• Whole-animal butchery — nothing wasted

Cooking Tip:
For anticuchos: cube the heart, marinate overnight in red wine vinegar, garlic, smoked paprika, cumin, and a kick of aji. Thread onto skewers and grill hot & fast — 2 minutes per side, no more. Don’t overcook — lamb heart should stay rosy in the middle. Serve with chimichurri.

Ordering:

• Sold by the pound
• Hand-trimmed
• Fresh-cut and vacuum sealed

Price:
$6 per lb