Lamb’s heart is more of a traditional delicacy than an everyday meat, but it has high levels of nutrients, amino acids, and protein and makes a nice treat meat when cooked well. The heart itself is quite a bit smaller than the better-known ox heart, you can slice it, marinate it in herbs and oil and just flash fry it like you would with a steak. Or you could stuff it with a delicious mushroom, onion, and red wine stuffing, then slow cook for a couple of hours with tomatoes. 

May be Delivered Frozen

English Lambs Liver a traditional meal ideal with bacon.  Sliced nice and thin so can either be baked or fried.