Stuffed Lamb Hearts
Lamb hearts filled with sage, onion and lemon stuffing, then slow roasted in stock until tender.
- Time3 hr
- LevelMedium
- Costabout £2.13 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 455kcal
- 30.5gcarbs
- 5.7gof which sugars
- 27.6gfat
- 11.2gsaturates
- 22.6gprotein
- 3.9gfibre
- 1.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Rinse the hearts and pat dry. Cut away any hard fat and the tubes at the top, leaving a wide hollow in each.
- 2
Heat 1 tablespoon of oil in a pan and cook the chopped onion for 6 minutes until soft. Tip into a bowl with the breadcrumbs, sage, lemon zest, half the salt and the pepper and mix well.
6 min - 3
Pack the stuffing firmly into each heart. Tie each one round with kitchen string, or secure with a cocktail stick.
- 4
Heat the remaining oil in a casserole and brown the hearts for 5 minutes, turning. Remove them. Add the sliced onion and carrots to the pot and cook for 5 minutes.
10 min - 5
Dissolve the stock cube in the boiling water and pour it in. Add the bay and sit the hearts on top. Cover tightly and cook in the oven for 2 hours, until a knife slides in easily.
120 min - 6
Lift the hearts onto a plate. Mix the cornflour with 2 tablespoons of cold water, stir it into the pot and simmer on the hob for 3 minutes until a gravy forms. Season with the remaining salt.
3 min - 7
Slice the hearts and serve with the vegetables, gravy and mash.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
