Pasture-raised lamb heart, dense in flavor and nutrients. Sliced thin and quick-seared, ground into meatloaf or sausage blend, or slow-braised until tender- a true nose-to-tail cut for cooks who want to make the most of every animal we raise.
Pasture-raised lamb heart, dense in flavor and nutrients. Sliced thin and quick-seared, ground into meatloaf or sausage blend, or slow-braised until tender- a true nose-to-tail cut for cooks who want to make the most of every animal we raise.