Roast Heart

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Hearts can be stuffed, as here, with sage and onion or with veal forcemeat or an anchovy stuffing. Serve with apple sauce to complement the sage, or with rowan, redcurrant or gooseberry jelly if veal forcemeat is used.


  • 4 lamb’s hearts
  • 4 oz (125 g) sage and onion stuffing
  • 2 oz (50 g) bacon strips
  • 1 oz (25 g) dripping


Rinse the hearts in cold water to remove any blood and cut away the thick muscular arteries and veins. Soak in cold salted water for 2 hours, wash again and soak for 30 minutes in fresh water. Blanch and refresh. Fill the heart cavities with the stuffing and sew up the openings with fine string.

Lard the hearts with the bacon strips and put in a roasting tin with the dripping. Cover and roast for 1 hour at gas mark 4, 350°F (180°C), basting every 15 minutes. Remove the string before serving the hearts with thickened gravy made from the pan juices.