Carnivore Crispy Lamb Heart
You may well consider a safe entry-point into the wonderful world of organ meats. Sure, it looks like it’s been plucked out of an animal, which it has. But it’s also made mostly of muscle tissue, so the taste isn’t much different to steak.
Cast Iron Frying Pan
- 500 g Lamb Heart Beef heart works just as well
- 28 g Beef Dripping Also known as tallow
- 1 tsp Redmond Real Salt
Before slicing it up, place the heart in the pressure cooker, set the valve to sealed, and leave it to cook for 50 minutes. Pepper it with some salt before setting it off.
Let the pressure naturally release over 15 minutes once the time is up, then set the valve to vent. Once the steam has subsided, pick up the heart.
Melt the beef fat in the pan over medium heat, and cut the heart into thin strips in the meantime. Then fry the strips for a few minutes on either side, while adding the rest of the salt.
Macros Per Serving
Protein - 62.5g
Fat - 33.7g
Carbs - 0g