Meat eating is often at the centre of the debate when it comes to sustainable diets. Committed carnivores often go toe to toe with die-hard vegans in trying to win the war of what we should all be eating. However there is an area that many meat eaters overlook; offal. 

It's our view that if you choose to eat meat, you should eat all of the animal, not just the prime, or the pretty bits. The idea of liver, tongue or trotter shouldn't be any less off putting than a steak or a roasting joint - it's all come from the same animal. 

In order to respect the life of the animal, and to respect the farmer who has produced what is going to end up on your table, it's vital that we aren't picky. We should make the most of every morsel - otherwise, it really is rather a waste. 

There is nothing scary about offal, in fact, many argue it's the most nutritious part of the animal. What is scary, is supermarket shelves packed full of highly processed meat substitutes and slimy grey industrial chickens priced up cheaper than any farmer can produce them. That's downright terrifying. 

Our wonderful friend Gill Meller has crafted this magnificent recipe to show you that offal can be delicious and a bit fancy too! This impressive recipe is a brilliant way to convert any offal fearing friend. 


  • 4
    Grass Fed lamb's hearts
  • 1
    Red onion, diced
  • 2
    Large tomatoes, roughly chopped
  • 2
    Cloves of garlic, sliced
  • 100g
    Bulgur wheat
  • 100g
  • A pinch
  • 1
    Lemon, zest and a squeeze of juice
  • 1/2 teaspoon
    Ground cinnamon
  • 1/2 teaspoon
    Cumin seeds, toasted and crushed
  • 1 small bunch
    Flat leaf parsley, chopped
  • 2 tablespoons
  • 300ml
    Lamb or chicken stock
  • 3 tablespoons
    Olive oil


  • Preheat the oven to 150C/Gas mark 3.

    Trim the lamb’s hearts and give them a clean. 

    Set a large heavy based casserole pan over a medium high heat. Add a drizzle of olive oil and when it’s hot season the hearts and add these to the pan. Gently brown the hearts all over in the oil. Set aside to cool.

    Combine the bulgur wheat with the raisons, saffron, lemon zest, ground cinnamon, cumin and plenty of salt and pepper, then stir in the honey and chopped parsley. 

    Take the hearts ans using a spoon, fill as much of the mixture into the hearts as you can. 

    Set the casserole dish back over the heat and add the remaining olive oil

    When it’s hot add the diced red onions and garlic. Cook gently, stirring regularly for 10 – 12 minutes, don’t let them colour. Add the chopped fresh tomatoes, the bay leaves and some salt and pepper. Add the stock and stir well and bring to the simmer. Nestle the stuffed lambs hearts into the simmering tomato sauce. Spoon the remaining bulgar mix around the hearts and place a lid on the pan. 

    Set the pan into oven and cook for about 2 hours, topping up the liquid if it looks at all dry and basting the hearts and the bulgar once or twice as it’s cooking.

    When the hearts are tender, lift the pan out of the oven and allow it to rest for 20 minutes before serving with plenty of sauce and a sharply dressed green salad.

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