What Is Sheep Heart?
A lean and nutrient-dense organ meat from a sheep, offering a mild, gamey flavor and a firm, steak-like texture.
"An overlooked, incredibly lean protein source that cooks surprisingly tender when handled correctly."
What Does Sheep Heart Taste Like?
Mildly gamey, beef-like, slightly iron-rich, firm
- Taste
- Mildly gamey, meaty, slightly metallic, lean
- Texture
- Firm, dense, steak-like, slightly chewy
- Aroma
- Mildly gamey, fresh meat aroma
- Acidity
- Low
Technical Metrics
Cooking Method Preference
Best for slow braising or quick grilling
Niacin (B3)
Significant source for energy metabolism
Protein Content
~18g per 100g
Nutrition Facts
Per 85 gChef’s Secret
Trim all connective tissue and fat before cooking. Heart is best cooked either very quickly (seared) or very slowly (braised) to avoid toughness.
Sheep Heart Substitutes & Ratios
The best substitute for Sheep Heart is Beef Heart, used at a 1:1 ratio. Very similar in texture and nutritional profile, slightly larger and more robust flavor.
| Substitute | Ratio | Best for |
|---|---|---|
| Beef Heart Best | 1:1 | Very similar in texture and nutritional profile, slightly larger and more robust flavor. |
| Pork Heart | 1:1 | Similar lean, firm texture; slightly less gamey, versatile for various preparations. |
| Skirt Steak | 1:1 | Offers a similar chewy, robust texture and lean meat profile, though not an organ meat. |
| Seitan | 1:1 | Vegetarian option for a firm, chewy texture in stews and stir-fries, but lacks the specific organ meat flavor. |
How to Choose & Store Sheep Heart
Should be firm, dark red, and relatively free of fat and connective tissue.
What Pairs Well With Sheep Heart?
- Garlic
- onions
- paprika
- potatoes
- chimichurri
- red wine sauces.
Frequently Asked Questions
What does Sheep Heart taste like?
Mildly gamey, beef-like, slightly iron-rich, firm Mildly gamey, fresh meat aroma
What is a good substitute for Sheep Heart?
The best substitute is Beef Heart (1:1). Very similar in texture and nutritional profile, slightly larger and more robust flavor.
How do you choose and store Sheep Heart?
Should be firm, dark red, and relatively free of fat and connective tissue.