Enjoy this Reverse-Seared Lamb Heart recipe that’s 100% carnivore-friendly and nutrient-dense. No plants, no compromises.
Introduction
What makes this Reverse-Seared Lamb Heart with Eggs truly special? Lamb Heart is a tender organ meat with a flavor similar to regular lamb but with far more nutrients, while the Reverse-Seared cooking method combines slow cooking with a final high-heat sear for the perfect balance of even cooking and crust. The simplicity of this recipe allows the natural flavors of the Lamb Heart to truly shine. Whether you’re new to the carnivore diet or a seasoned pro, this recipe demonstrates how satisfying animal-based eating can be.
Recipe Details
- Prep Time: 11 minutes
- Cook Time: 25 minutes
- Total Time: 36 minutes
- Servings: 2
- Difficulty: Advanced
Ingredients
- 21 oz Lamb Heart
- 2 tbsp Tallow
- 1 tsp Himalayan Salt
- 2 tsp Onion Powder
Instructions
- Take Lamb Heart out of the refrigerator and let it come to room temperature (about 30 minutes).
- Season Lamb Heart generously with Himalayan Salt and Onion Powder.
- Heat Tallow in a suitable pan or cooking vessel.
- Cook Lamb Heart using the Reverse-Seared method until desired doneness is reached.
- Cook Eggs separately using the same method, or add it during the last 13 minutes of cooking time.
- Let the meat rest for 5-10 minutes before serving.
- Serve hot, optionally with additional Tallow on top.
Nutrition Information
- Calories: 559
- Protein: 43g
- Fat: 43g
- Carbs: 0g
- Saturated Fat: 24g
- Cholesterol: 267mg
- Sodium: 599mg