Cardiff Castle Garrison

At Joust! we decided to have a go cooking some less popular cuts of meat. We went straight to the heart of the matter (ha!) and asked our local butcher for some offal-based options. He kindly donated us four lambs’ hearts.

What you’ll need:

Some lambs hearts (we had four)

Sausage meat – enough to fill the hearts to bursting.

Rosemary

Salt

A bottle of ale (not lager!)

A litre of water

The method: