“Organ meats from grass-fed animals are safe and rich in high quality amino acids, fat, B vitamins and B12, CoQ10, minerals, and “fat-soluble activators” (vitamins A, D and K), important for mineral absorption”, read more about these superfoods here.
Although not to everyones taste, organ meat such as heart and liver can be cooked in such a way as to minimise any strong taste.
This recipe will feed 2 people for a lunch or small dinner, so scale as needed.
- 1 lambs heart
- 1/2 tube of tomato puree
- 1 cup of homemade stock
- 1 tsp of smoked paprika
- salt and pepper
Place all the ingredients into a slow cooker and cook for about 4 hours or until tender. Alternatively in the oven at 160 deg C for 1.5 hours will do it.
Served with some fried greens such as kale or cabbage.