Lamb heart falls in the offal family - or organ meat, which includes, liver, kidney, intestines, spleen and testicles, amongst others. These meats, oft considered inferior in many countries, are fully enjoyed in Italy and other parts of the world.
It used to be said that in cities like Rome, where there is still a lively tradition of enjoying these lesser meats, these meats were a trickle down from the bountiful tables of noble families and the households of wealthy churchmen, when the poor got the lesser cuts.
The heart of an animal, in the case, the lamb, is a rather tough muscle. The older the animal, the more time it takes to cook the heart and so these are usually braised and cooked for long periods of time. Hearts of younger animals may often be grilled, roasted or sautéed.
Choose hearts that are fresh smelling, plump and red and avoid hearts with a brownish or grayish hue. Refrigerate, loosely wrapped for no more than a day or two. Before using, remove any excess fat and wash thoroughly.
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