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lambs heart

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01 / Original postlambs heartElmo · 28 Mar 2004 02 / This pagePosts 1–13Page 1 of 1 · chronological order 03 / Latest replyPost #13Katra · 30 Mar 2004

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General fitness, health and nutrition
Published
28 March 2004
Last activity
30 March 2004
Original author
Elmo
Posts
13
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  1. Original post
    Elmo
    Archived post
    #1

    hi I am new here and a bit of a no brainer when it comes to
    cooking. Could someone please explai to me how to prepare
    and roast lambs heart? Thanks

    Report
  2. Steve Wertz
    Archived post
    #2

    On 28 Mar 2004 09:24:57 -0800, [email hidden] (elmo)

    Quoted message said:

    hi I am new here and a bit of a no brainer when it comes to
    cooking. Could someone please explai to me how to prepare
    and roast lambs heart? Thanks

    If thy're whole, split them on one side and rinse/clean out
    any blood clots. Season with rosemary, fresh garlic and
    oregano, wrap loosely on foil, but tightly at the seams, and
    bake at 300 for 2-3 hours.

    You can also simmer them for the same amount of time with a
    slight loss of flavor.

    -sw

    Report
  3. Katra
    Archived post
    #3

    In article <[email hidden]>,

    (elmo) said:

    hi I am new here and a bit of a no brainer when it comes
    to cooking. Could someone please explai to me how to
    prepare and roast lambs heart? Thanks

    I'd slice them thin and quick fry them in some olive oil.
    :-)

    K.

    --
    Sprout the Mung Bean to reply...

    "There are many intelligent species in the universe, and
    they are all owned by cats! -- Asimov

    Quoted message said:

    ,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<


    cgi6.ebay.comeBayISAPI.dll
    &include=0&userid=katra

    Report
  4. Kswck
    Archived post
    #4

    "Katra" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:

    In article
    <[email hidden]>,

    (elmo) said:

    hi I am new here and a bit of a no brainer when it comes
    to cooking. Could someone please explai to me how to
    prepare and roast lambs heart? Thanks

    I'd slice them thin and quick fry them in some olive
    oil. :-)

    Nah, pickle em in a 2 quart jar-like deer hearts. Great
    straight out of the jar.

    Report
  5. Steve Wertz
    Archived post
    #5

    On Sun, 28 Mar 2004 21:35:39 GMT, "Kswck" <[email hidden]>

    Quoted message said:

    Nah, pickle em in a 2 quart jar-like deer hearts. Great
    straight out of the jar.

    You cook 'em first, yes?

    -sw

    Report
  6. Katra
    Archived post
    #6

    In article <[email hidden]>,

    Kswck said:

    "Katra" <[email hidden]> wrote in message
    news:KatraMungBean-
    [email hidden]...

    Quoted message said:

    In article
    <[email hidden]>,

    (elmo) said:

    hi I am new here and a bit of a no brainer when it
    comes to cooking. Could someone please explai to me
    how to prepare and roast lambs heart? Thanks

    I'd slice them thin and quick fry them in some olive
    oil. :-)

    Nah, pickle em in a 2 quart jar-like deer hearts. Great
    straight out of the jar.

    Never tried pickled hearts...

    Do you pickle them raw?

    K.

    --
    Sprout the Mung Bean to reply...

    "There are many intelligent species in the universe, and
    they are all owned by cats! -- Asimov

    Quoted message said:

    ,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<


    cgi6.ebay.comeBayISAPI.dll
    &include=0&userid=katra

    Report
  7. Dan Levy
    Archived post
    #7

    "elmo" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:

    hi I am new here and a bit of a no brainer when it comes
    to cooking. Could someone please explai to me how to
    prepare and roast lambs heart? Thanks

    Pressure cooker

    Report
  8. Kswck
    Archived post
    #8

    "Katra" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:

    In article
    <[email hidden]>,

    Kswck said:

    "Katra" <[email hidden]> wrote in message
    news:KatraMungBean-
    [email hidden]...

    Quoted message said:

    In article
    <[email hidden]>,
    [email hidden] (elmo) wrote:

    > hi I am new here and a bit of a no brainer when it
    > comes to cooking. Could someone please explai to me
    > how to prepare and roast lambs heart? Thanks

    I'd slice them thin and quick fry them in some olive
    oil. :-)

    Nah, pickle em in a 2 quart jar-like deer hearts. Great
    straight out of


    the

    Quoted message said:
    Quoted message said:

    jar.

    Never tried pickled hearts...

    Do you pickle them raw?

    K.

    --
    Sprout the Mung Bean to reply...

    "There are many intelligent species in the universe, and
    they are all


    owned by cats! -- Asimov

    Quoted message said:


    Quoted message said:

    ,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<



    cgi6.ebay.comeBayISAPI.dll
    &include=0&userid=katra

    yup

    Report
  9. Kswck
    Archived post
    #9

    "Steve Wertz" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:
    Kswck said:

    Nah, pickle em in a 2 quart jar-like deer hearts. Great
    straight out of


    the

    Quoted message said:
    Quoted message said:

    jar.

    You cook 'em first, yes?

    -sw

    nope

    Report
  10. Doug Freyburger
    Archived post
    #10
    Katra said:
    Kswck said:

    Nah, pickle em in a 2 quart jar-like deer hearts. Great
    straight out of the jar.

    Never tried pickled hearts... Do you pickle them raw?

    My grandmother and my current country-living relatives who
    pickle venison hearts do it with a process that cooks the
    meat at the same time it seals the jars. That's more heat
    than is usually applied to a jelly or whatever in order to
    acheive the cooking.

    Heart is too tough to eat straight. So it must be sliced
    very thin, or simmered slowly, or any other trick designed
    to break down the fibers.

    Report
  11. Steve Wertz
    Archived post
    #11

    On Mon, 29 Mar 2004 12:49:57 GMT, "Kswck" <[email hidden]>

    Quoted message said:

    "Steve Wertz" <[email hidden]> wrote in
    message "]news:[email hidden]...

    Quoted message said:
    Kswck said:

    Nah, pickle em in a 2 quart jar-like deer hearts. Great
    straight out of


    the

    Quoted message said:
    Quoted message said:

    jar.

    You cook 'em first, yes?

    nope

    Raw heart - devil's food.

    They must be tough as rubber. Heart needs long cooking
    to make it tender. I don't see vinegar alone making it
    very tender.

    -sw

    Report
  12. Kswck
    Archived post
    #12

    "Steve Wertz" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:
    Kswck said:

    "Steve Wertz" <[email hidden]> wrote in
    message "]news:[email hidden]...

    Quoted message said:

    On Sun, 28 Mar 2004 21:35:39 GMT, "Kswck"
    <[email hidden]> wrote:

    >Nah, pickle em in a 2 quart jar-like deer hearts.
    >Great straight out


    of

    Quoted message said:
    Quoted message said:

    the

    Quoted message said:

    >jar.

    You cook 'em first, yes?

    nope

    Raw heart - devil's food.

    They must be tough as rubber. Heart needs long cooking
    to make it tender. I don't see vinegar alone making it
    very tender.

    -sw

    My cousin swears by them. I personally thing they are nasty.

    Report
  13. Katra
    Archived post
    #13

    In article <[email hidden]>,

    Kswck said:

    "Katra" <[email hidden]> wrote in message
    news:KatraMungBean-
    [email hidden]...

    Quoted message said:

    In article
    <[email hidden]>,

    Kswck said:

    "Katra" <[email hidden]> wrote in
    message news:KatraMungBean-
    [email hidden]...
    > In article
    > <[email hidden]>,
    > [email hidden] (elmo) wrote:
    >
    > > hi I am new here and a bit of a no brainer when it
    > > comes to cooking. Could someone please explai to
    > > me how to prepare and roast lambs heart? Thanks
    >
    > I'd slice them thin and quick fry them in some olive
    > oil. :-)

    Nah, pickle em in a 2 quart jar-like deer hearts.
    Great straight out of


    the

    Quoted message said:
    Quoted message said:

    jar.

    Never tried pickled hearts...

    Do you pickle them raw?

    K.


    yup

    Sounds good. The acid in the pickling solution would "cook"
    them anyway.

    Recipe?????

    K.

    --
    Sprout the Mung Bean to reply...

    "There are many intelligent species in the universe, and
    they are all owned by cats! -- Asimov

    Quoted message said:

    ,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<


    cgi6.ebay.comeBayISAPI.dll
    &include=0&userid=katra

    Report

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