Pastured Lamb Heart

$16.00

per package

Each package weighs approx. 1 lbs
Higher content of omega-3 fatty acids, CLA, and other nutrients than grain-fed lamb, also lower in saturated fat and higher in protein than grain-fed lamb
Each package is individually packaged, frozen, and will last about 1 year in your freezer

Home Delivery

Minimum order $125. Free shipping for NY, NJ, CT at $175
Shipping charge calculated at checkout (flat-rate depending on delivery location)
All orders shipped frozen. All products individually packaged
Nationwide shipping Monday thru Thursday
UPS Ground / UPS Air depending on delivery location
Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
Tracking information emailed when order is shipped

We do not have a retail store at our farm. Only online purchases scheduled for pickup will be available for on-farm pickup.
$125 minimum for all orders (including pickup orders).
At online checkout you will be given the ability to select between having your order shipped or collecting your order from our farm in Middle Island, NY. If you choose the pickup option, you will be provided a calendar to select your pickup date / time. Please know that the days available for pickup are very limited at this time.
Only orders scheduled for pickup on the date/time scheduled will be distributed. No exceptions.
Our address in Middle Island is: 271 Yaphank Middle Island Road, NY 11953.

100% grass fed and finished
Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
Raised humanely on pasture of grasses and legumes
No antibiotics, hormones or growth promotants

Lamb hearts are a true nutritional powerhouse. As both a muscle and organ meat, lamb heart offers a wide array of health benefits. Packed with high levels of protein, it contains all nine essential amino acids, making it a complete protein source. Additionally, lamb heart is rich in B vitamins, providing increased energy levels, and boasts a range of minerals crucial for maintaining optimal body functions.
Preparing lamb heart is similar to cooking beef heart, requiring a small amount of prepping before cooking. Begin by slicing any fat or sinue off the top of the heart. Find the diagonal line on the outside of the heart and insert the knife into the heart from the top then carve along this line to create a flap. Remove this flap where it reattaches back to the heart. This is your first steak. Next insert the knife into the cavity of the remaining heart muscle and cut down to make filet that lays flat. Trim and discard any tubes or vessels from the interior. This filet can be cut in half to form two smaller steaks.

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