Stuffing for lambs hearts

[Bren-F]

mmm I do love a bit of offal

Anyways, I have some lovely lambs hearts which I plan on slow roasting at some point over the weekend. But I am a bit at loss on what to use for stuffing.

I usually make my own sausage meat, sage, onion & mushroom stuffing for chicken. But will this still work ok for lamb?

I'm still learning, and am unsure if the flavour pork sausage meat may clash with the flavour of the lamb?

If so, what are good alternatives for stuffing?

Cheers,

Bren

 

[TATTRAT]

I thing the stuffing base you have sounds lovely. I would maybe add rosemary instead of sage, some worchestershire or Hendersons, and a little dijon to the mix. Coat in flour, brown off, deglaze with a good red wine, and let em braise.

 

[Bren-F]

I thing the stuffing base you have sounds lovely. I would maybe add rosemary instead of sage, some worchestershire or Hendersons, and a little dijon to the mix. Coat in flour, brown off, deglaze with a good red wine, and let em braise.

That does sound good!

Thanks, I'll give that a try