Lamb heart - composition and calorie content, nutritional value of the product; use in cooking; beneficial features. Lamb heart with vegetables Lamb heart recipe light cake

The heart belongs to the offal of the first category and is equal in nutritional value to meat. It contains B vitamins, various vitamins and minerals (calcium, magnesium, potassium, zinc, phosphorus). But fat in the heart is several times less than in meat. He has a small calorie content - in 100 gr. 87 kcal.

So let's get started, here are the ingredients we'll need.

Dice onion, bell pepper and tomato.

Rinse the lamb heart, remove any remaining blood, if any. Slice lengthwise into long thin strips.

Dip all the chopped vegetables and heart into a frying pan or stewpan. I also added lamb fat.

Add vegetable oil, pour in tomato juice.

Add suneli hops, mustard and bay leaf. Other families add turmeric and red paprika. Try two options.

Mix everything and simmer over medium heat. Simmer until tender, stirring occasionally. Add salt to taste.

Traditionally, this dish is sprinkled with chopped garlic and chili peppers.

Lamb heart represents a popular by-product of the I category. Its weight can be from three hundred and fifty to four hundred grams, and in terms of its nutritional and beneficial properties, it is equal to pure meat.

The fresh heart of a ram has a bright red color with a dark brown tint (see photo). Due to the fact that this product consists of fine-fibred muscle fiber, it has a compacted texture and a relatively elastic surface. When pressed, the heart quickly aligns and returns to its original shape.

Currently, mutton offal is sold in two forms: frozen and chilled. However, one way or another, before buying this valuable part of the ram, it is recommended to fully verify its quality. The fresh heart has a typical lamb aroma, as well as a perfectly clean and smooth surface without extraneous stains.

An interesting fact is that the heart of a young ram is the most valuable and sought after. It has a pleasant taste and a high content of nutrients.

Using lamb's heart in cooking

In cooking, using this offal, you can make a lot of tasty and mouth-watering dishes. It can be fried in a pan, stewed, boiled, as well as baked in the oven and grilled. Depending on individual taste preferences, the heart can be prepared both whole and sliced.

Today, cooks use this product to prepare such dishes:

• snacks;
• salads;
• pâtés;
• fillings for pies;
• cutlets;
• first courses and more.

Lamb's heart goes well with vegetable ingredients, so it is often found in stews, eggplant sauté, and other vegetable appetizers. Meanwhile, this offal is an integral part of Georgian cuisine. In Georgia, it is used to prepare delicious kebabs and roasts, as well as various stuffed dishes.

Due to the fact that the heart of a ram is in perfect harmony with cereals, it is often served with buckwheat, rice and even millet.

Before heat treatment, this lamb part is recommended to be soaked in cold water for three hours to remove all excess blood. You need to cook offal for at least one hour and thirty minutes. In this case, the water should be drained periodically. Salting the heart is necessary at the end of cooking. Otherwise, it will acquire a hard texture.

In the table below, we will share the most delicious and nutritious recipes with this product.

It is noteworthy that each dish prepared from the heart of a ram turns out not only tasty, but also incredibly healthy. And due to the low calorie content, such a product can even be included in the diet menu.

Beneficial features

Due to the beneficial properties of the lamb heart, it is actively used for preventive and therapeutic purposes. This offal is characterized by a low fat content and a complete absence of carbohydrates, which allows it to be eaten even during the diet.

This product contains vital chemical elements, as well as a large amount of protein. It also contains vitamins (E, PP, as well as C, A and K).

It has been scientifically proven that one hundred grams of ram's heart contains thirty-five percent of the recommended daily intake of iron and magnesium - these are organic substances that are needed for the normal functioning of the body.

Due to the high content of minerals, this product is involved in the formation, development and maturation of blood. For the same reason, it helps to cleanse blood vessels and increase hemoglobin levels.

Most doctors claim that this offal is very useful in the following cases:

• with high levels of cholesterol in the blood;
• with muscle failure;
• with diseases of the heart and blood vessels;
• during pregnancy.

Due to the fact that in Armenia and Azerbaijan this product is often included in the daily diet, life expectancy in these countries is quite high, and problems with the gastrointestinal tract are rare.

Lamb's heart is a useful protein offal, which is very easy to find a worthy use!

Any housewife in her life prepared some kind of dish from pork or chicken hearts. Chicken hearts are especially common in many recipes. But we will depart from any rules and prepare a very tasty independent dish of lamb hearts stewed in sour cream. The recipe is simple, but it turns out delicious.

Ingredients:

• Lamb hearts - 3 pcs.
• Onion - 2 pcs.
• Sour cream - 3 tbsp. l.
• Spices, salt - to taste

Step by step photos of the recipe:

First, prepare the lamb hearts. Wash them well and remove hard veins.

Fry in vegetable oil until golden brown.

Fry the onion along with the hearts.

Mix the hearts well with sour cream, let them boil. Reduce the heat and let them simmer covered for 15-20 minutes.

Enjoy your meal!

Fragrant lamb hearts in sour cream - a tasty and easy-to-cook dish. You can serve it with any side dish: vegetables, cereals or potatoes. In cooking, lamb hearts are classified as category 1 offal. This means that in terms of taste, nutritional characteristics, they resemble meat. Useful properties of the product are obvious. It contains a large amount of vitamin B, PP, A, C, as well as protein, potassium, iodine, magnesium and other trace elements.

Using this offal, you can perfectly diversify your menu with delicious and healthy dishes. Salads, goulash, meatballs are prepared from it, it is stewed, fried, used in boiled form. A very tasty heart is cooked in sour cream.

The calorie content of the finished dish is not too high - about 112 kcal / 100 gr. High nutritional value and zero carbohydrate content makes it indispensable in various diets.

Of course, you need to properly approach its preparation. The fact is that in the widest part there is a lot of fat, as well as vessels with blood clots, so they should be carefully removed, and the offal should be washed well under running water. Before boiling or frying the heart, it should be soaked for several hours in cold water. Depending on your tastes, cut the meat into large, medium or very small pieces and fry in vegetable oil. You can add onions, carrots. Lamb heart goes well with celery, parsley, suneli hops, black pepper.

When choosing sour cream, you should also be guided by some rules:

1. It should be written on the package that it is “sour cream”, and not “sour cream product” or “sour cream”.
2. It comes in different fat content - from 10-58%. If you want the dish to be more nutritious, take medium-fat products. Those who monitor their weight should pay attention to less fat content.
3. The shelf life should not exceed two weeks.
4. The taste should give a slight sourness.
5. When purchasing a product in a store, take it out of the depths of the refrigerator - so there is more guarantee that you will get fresh and unspoiled sour cream.
6. If you put it in hot water, the liquid will turn milky almost immediately, and the sour cream itself will dissolve.

Stew meat in sour cream until tender. If you want the sauce to be thick, add some flour or starch to it.

step by step recipe with photo

The importance of the specific aroma of lamb is often exaggerated. Numerous lovers see the special charm of this meat in it. However, you can get rid of the smell with the help of pre-soaking and spices.

From the tops of lamb hearts, you must carefully cut off all the fat. Dense heart muscles need a special approach. It is better to cut them into pieces-strips across the fibers. On large pieces, notches should be made in the form of a grid. But even after that, they will require a long extinguishing.

Soy sauce makes a harmonious culinary duet with lamb, giving it a bright spicy taste.

Ingredients

• lamb hearts - 600-700 g
• refined sunflower oil - 1.5 tbsp. l.
• dark soy sauce - 50 ml
• suneli hops - 1 tsp
• ground paprika - 1/2 tsp
• freshly ground black pepper - to taste
• dried adjika seasoning - 1/2 tsp
• salt - to taste.

Cooking time: 50 min.

Cooking

1. First prepare the lamb hearts for cooking. Remove any blood clots and the layer of fat that profusely covers the widest part of the offal. After washing thoroughly, cut each heart in half lengthwise.

2. Then, deeply, but without cutting to the end, cut the hearts in the form of a grid from the outside.

3. Heat sunflower oil in a deep frying pan. Put the hearts and fry over medium heat until lightly browned. In the process of cooking, turn the offal several times to the other side.

4. Then pour soy sauce into the pan and add spices: suneli hops, paprika, freshly ground black pepper and adjika. Move. Taste the sauce, if it's not salty enough for your taste, add salt.

5. Cover the pan with a lid, reduce the heat and simmer for about 30-35 minutes.

Delicious lamb hearts are ready to eat. As a side dish, you can serve boiled new potatoes, mashed potatoes flavored with golden fried onions or boiled rice. Salad of fresh cucumbers and tomatoes also goes well with this offal.

Note to the owner

As you know, lamb, including hearts, has a specific smell. To reduce it, you can add 1 teaspoon of cumin along with other seasonings.

Lamb is one of the most popular types of meat. Many dishes are prepared from this product, including the famous soups based on lamb broth: shurpa, kharcho, and so on, not many products can boast such a rich taste. Meat has excellent taste and is a very useful product. Unfortunately, not all housewives know how to cook lamb properly and how much to get a juicy, delicious dish. But, besides the meat itself, properly cooked offal, such as lamb's heart and lung, will be very useful and tasty.

Meat

Lamb meat is healthy and nutritious, due to its composition and content of nutrients and trace elements, it is used as a special diet for certain diseases.

Before cooking lamb, it should be properly prepared. To do this, you must first soak the meat in water for 1.5-2 hours. Soaking will allow better removal of product contamination and harmful substances. After the lamb is soaked, it should be freed from fat deposits and tendons.

For each purpose, you should choose a certain type of meat. For example, if you need lamb for broth and you plan to cook the first course, then you should choose a product on the bone. For such purposes, ribs or the renal part of the spine, as well as tubular marrow bones, which must first be cut, are perfect. Cooking such meat should be from 1.5 to 2.5 hours, depending on the age of the ram. It is important to cook lamb over low heat. The meat for the broth should be dipped in cold water, waiting for it to boil, you should not miss the moment and remove all the foam that will form. During the cooking process, you need to check the readiness of the meat by piercing it with a knife so as not to digest the product, otherwise it will turn out to be tough.

If you want to cook a tenderloin, then the cooking process should be organized differently. The meat must be cut into small pieces and lowered into boiling water. So the pieces will turn out more juicy and will not give favor and taste to the broth. You need a little water, so that it hides the product by a centimeter. It should be cooked on low heat, eliminating active boiling. The meat will be cooked from 1 to 2 hours, also depending on the age of the ram. As in the first case, it is necessary to remove scale in time.

Lung

Lamb lung is a dietary offal equal in protein content to animal meat. Having cooked a lung, you can cook a lot of tasty and healthy dishes. It can be cut into salads or consumed as a separate independent dish.

Due to its spongy structure, the offal perfectly absorbs liquid. Therefore, by adding it to a salad with ingredients prone to liquid release, you can avoid excess wateriness of the dish.

Before cooking the offal, it must be prepared, the lung must first be soaked. Experienced housewives advise first putting the offal in a container, pressing down with a press and only after that fill it with water, so the lung will not be able to float and will release all the bad substances into the water.

The lung should be cooked for 1.5-2 hours in two stages. At the first, you need to fill the lung with water, and after waiting for the boil, boil for 5-10 minutes, after which the water should be replaced. The next portion of the liquid can already be salted and seasoned to taste. During the cooking process, active foaming occurs, so you need to monitor the process and periodically remove the foam. Also in the pan, you can press down the pieces of the product with a lid of a smaller diameter, this will not allow the lung to float and facilitate the cooking process.

Heart

Lamb's heart is another offal that is actively eaten not only by gourmets. As a rule, it is boiled, then cut into pieces and fried - this is the easiest and most common way to prepare the product. Unlike lamb, the offal does not contain fat, but it is not inferior to it in terms of the amount of nutrients and vitamins.

To rid the lamb heart of a specific smell, it can be soaked in water acidified with vinegar before cooking.

Before you start cooking, the lamb heart should be cut and thoroughly rinsed from the remnants of blood. Place in a saucepan and fill with cold water. After boiling, you need to remove the foam, reduce the heat and cook for 1.5 hours. You can check the readiness of the product by piercing it with a sharp object, if this happens freely, then the dish is ready.

After the offal is cooked, it can be served at the table by cutting it into pieces and offering it a side dish or sauce. You can also continue cooking. From the heart, you get a delicious goulash, roast, or you can simply fry the product with onions and spices. In addition, there are many salads, which include the heart. An inventive hostess will always be able to independently come up with a dish using such a tasty and healthy offal.

Lamb allows you to cook many culinary masterpieces, these are not only soups, but also various full-fledged meat dishes. Following the cooking tips, any housewife will be able to properly cook the meat and surprise the household.