Have a Heart

“Organ meats from grass-fed animals are safe and rich in high quality amino acids, fat, B vitamins and B12, CoQ10, minerals, and “fat-soluble activators” (vitamins A, D and K), important for mineral absorption”, read more about these superfoods here.

Although not to everyones taste, organ meat such as heart and liver can be cooked in such a way as to minimise any strong taste.

This recipe will feed 2 people for a lunch or small dinner, so scale as needed.


  • 1 lambs heart
  • 1/2 tube of tomato puree
  • 1 cup of homemade stock
  • 1 tsp of smoked paprika
  • salt and pepper


Place all the ingredients into a slow cooker and cook for about 4 hours or until tender. Alternatively in the oven at 160 deg C for 1.5 hours will do it.

Served with some fried greens such as kale or cabbage.