I've always been a bit of a freak for the weirdest foods. When I was a kid, if there was something on the menu no-one else would eat, that would be my order.
So after reading on one of the Paleo blogs recently about the unique nutritional value of heart meat, I thought I'd give it a go.
I decided to go for lamb's heart as here in the UK anyway, lamb is pretty much as good as you get. Naturally grass fed, usually organic (or as near as damn it) and widely available. Lamb offal also tends to be milder in taste.
Neither of our two local butchers keep it in so I had to order some specially. I didn't bother asking the price because I thought it would be cheap.
But how cheap? £1.99 per kilo! (If you're in the US and that makes absolutely no sense whatsoever, that makes $1.50 per pound).
I admit to being a bit wary that it might be 'too much to handle' but it turns out heart meat is really, well, meaty. No sloppy, wet and bloody like liver, more like a fine grained steak.
So I whipped out the tubes, cut the hearts into quarters lengthwise, browned with some onions and cooked over a very low heat in a little stock for 2 hours. Absolutely delicious.
I also tried quick-frying a piece simply seasoned and that was great too. Seems like as long as it's still a bit pink in the middle, you can get away with cooking it quickly.
So heart's on the menu for me every 2 weeks or so, rotated with my dose of liver. I can feel good about the vitamin K2 in it, (which turns out is good for your heart! - and your bones), about helping use the whole animal and about the price.
That makes for one satisfying meal in my book