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Lamb heart
Lean, firm and full of flavour — an old-fashioned bargain.
£8.00 per kg
Heart is pure muscle: lean, firm and beefy in flavour rather than offal-ish, which surprises people. It can be stuffed and slow roasted whole, or sliced thinly and flash fried like a steak. What it will not take is a medium cook. Very cheap, very good, and worth trying once.
Either slice thin and flash fry 1 min a side, or stuff and braise at 150°C for 2 hours. The middle ground gives you rubber.
1 per person if stuffed and braised, or 150g sliced.