I came home from the store with lamb hearts today! Any suggestions on how to cook them? Web research suggests that they can be sliced and grilled or sautéed rather than braising as one would for beef heart.
I contemplated the lamb kidneys too. Standard beef kidneys are too strong for my taste, but I love rabbit kidneys. Would lamb kidneys be as delicate as rabbit kidneys are? Maybe I'll just have to take a chance some day.