Dehydrated Lamb Heart Dog Treats
These dehydrated lamb heart dog treats are made with one simple ingredient: fresh lamb heart. Slowly dried until firm and chewy, they make naturally meaty treats that can be cut into small pieces for training or left as larger strips for an occasional reward.
Lamb heart has a rich flavor that most dogs find hard to resist. These treats contain no flour, grains, preservatives or added seasoning, making them a useful option for dogs that tolerate lamb but need a simple ingredient list.
This is another dog treat recipe that is on my list of “if it makes me feel a bit queasy, the dogs will love it”! And I was right! I felt like I needed therapy after my visit to the butcher’s shop when I was handed a bag of whole lamb hearts. However, the dogs loved these lamb treats which always delights me. I cut up very small pieces for their snuffle mats which gave me about 5 minutes peace and quiet!
This post may contain affiliate links. Please read my disclosure policy for more information.
Why Your Dog Will Love These Treats
There is nothing complicated hiding in this recipe. Lamb heart has a strong, meaty aroma and flavour, while dehydration gives the pieces a satisfyingly chewy or crunchy texture, depending on how thinly they are sliced and how long they are dried.
You may also like these treats because they are:
- Made with one ingredient
- Naturally grain-free and gluten-free
- Free from added salt, sugar and preservatives
- Easy to cut into different sizes
- Suitable for training when cut into small pieces
- Convenient to freeze in batches
Is Lamb Heart Good For Dogs?
Plain lamb heart can be fed to most dogs in moderation. It provides high-quality animal protein along with naturally occurring nutrients such as iron, zinc and B vitamins.
Although lamb heart is classed as offal in culinary terms, nutritionally it behaves more like muscle meat than a secreting organ such as liver or kidney. It therefore should not be used as a direct substitute for liver or another secreting organ in a formulated homemade diet.
Dehydration concentrates the meat as water is removed. This means a small dried piece represents considerably more fresh meat than it appears to, so portions should remain modest.
Dogs with pancreatitis, conditions requiring a restricted diet or known sensitivities to lamb should only be given these treats with veterinary approval. Trim away as much visible fat as possible for dogs that need lower-fat treats.
Ingredients
Just one ingredient for a tasty homemade dog treat. I purchased the lamb hearts from a local butcher. There had been a mix up with my order and they gave me an ox heart too which was huge and initially made me think “what type of lamb is this?!!”.
Use fresh or completely thawed lamb hearts. Look for hearts with a fresh appearance and no unpleasant odour. Trim away the hard tubes, connective tissue and excess exterior fat before slicing.
How To Prepare Lamb Heart For Dehydrating
Rinse only if necessary, then pat the hearts thoroughly dry with kitchen paper. Cut each heart open and remove any blood clots, tough connective tissue, large vessels and visible surface fat.
Place the trimmed hearts in the freezer for approximately 30–60 minutes. They should become firm without freezing solid.
Slice the hearts into pieces approximately 5 mm or ¼ inch thick. Thin, evenly sized slices will dry more consistently than thick or irregular pieces. Small squares work well for training treats, while longer strips make larger rewards.
How can you tell when the treats are ready?
The finished lamb heart treats should look noticeably darker and feel dry throughout. There should be no cool, soft or moist patches in the centre when you break open a thick piece.
A chewy jerky-style piece should crack when bent without feeling spongy. For crisp treats, continue drying until the pieces break more readily.
If you are uncertain whether the middle is fully dry, return the treats to the dehydrator. Thicker or fattier pieces generally take longer than lean, thin slices.
Oven method
If you do not have a dehydrator, you can make lamb heart treats in the oven.
After heating the meat to 71°C/160°F, reduce the oven temperature to approximately 100–120°C/210–250°F. Arrange the slices on wire racks positioned over baking trays and dry for approximately 2½–4 hours, turning them halfway through.
Check them regularly because ovens vary considerably, and thin pieces may finish sooner. If your oven retains a lot of moisture, briefly opening the door periodically will allow steam to escape. Follow your oven manufacturer’s guidance before leaving the door ajar.
Recipe tips
- Trim the fat: Excess fat slows drying and can make the finished treats spoil more quickly.
- Cut evenly: Uneven pieces will not finish at the same time.
- Make training treats: Cut the heart into small squares before drying or snip the finished strips into pieces.
- Avoid seasoning: Dogs do not need salt, spices or marinades added to these treats.
- Do not overcrowd: Leave room around each piece for air to circulate.
- Check different trays: The top and bottom trays may dry at different speeds.
- Cool before storing: Warm treats can create condensation inside the container.
How many treats does this recipe make?
The yield depends on the size of the hearts and how the meat is cut. Meat commonly loses around three-quarters of its weight during jerky making, so 500–700 g of prepared lamb heart may produce approximately 125–175 g of dried treats.
How much can I give my dog?
Treat portions should be based on your dog’s size, activity level, usual diet and the size of each piece. Begin with one small piece, particularly if lamb heart is new to your dog.
As a general guideline, all treats combined should provide no more than 10% of a dog’s daily calories. Small dogs may only need a tiny piece, while a larger dog can have a larger strip.
These treats are intended as occasional extras and are not a complete and balanced meal.
Storage
Because homemade treats are not tested for moisture content in the way commercial jerky is, cautious storage is best.
- Room temperature: Up to 5–7 days in a cool, dry place, provided the treats are thoroughly dried
- Refrigerator: Approximately 2–3 weeks in an airtight container
- Freezer: Up to 3 months
Separate larger batches into small containers so you only defrost what you need. Discard the treats if they develop mould, moisture, an unusual smell or a greasy, rancid odour.
Pawsome Dehydrating Tip
Let treats cool before storing: Make sure dehydrated treats are completely cool and dry before putting them into a container. Any remaining warmth or moisture can create condensation and shorten their storage life.
More Dehydrated Dog Treat Recipes
Try these other dehydrated dog treats.
Dehydrated Pig Heart Dog Treats
Dehydrated Lamb Heart Dog Treats
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams.
Ingredients
- 2 whole lamb hearts 500–700 g or 1.1–1.5 lb before trimming
Instructions
- Trim the lamb hearts, removing large vessels, tough connective tissue and excess exterior fat.
- Place the hearts in the freezer for 30–60 minutes to make slicing easier.
- Cut the meat into evenly sized slices approximately 5 mm or ¼ inch thick.
Dehydrator
- Arrange them in a single layer on the dehydrator trays. Leave space between the pieces so air can circulate.
- Dehydrate at 60–70°C/140–160°F for approximately 6–10 hours.
- Rotate the trays during drying if your dehydrator does not heat evenly.
- Begin checking the thinnest pieces after about five hours. Remove pieces as they finish drying.
- Allow the treats to cool completely before testing or storing them.
Oven Method
- Preheat the oven to 165°C/325°F. Line a baking tray with parchment paper or place a wire rack over the tray.
- Prepare the hearts as the instructions above and arrange the slices in a single layer without overlapping.
- Bake until the meat reaches an internal temperature of 71°C/160°F, approximately 8–12 minutes.
- Reduce the oven temperature to 100–120°C/210–250°F.
- Continue drying for 2½–4 hours, turning the pieces halfway through.
- Remove individual pieces as they become dry and firm. Thicker slices may need longer.
- Cool completely before serving or storing. The treats should contain no soft or moist areas in the centre.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
FAQs
Yes. Most dogs can eat plain, properly prepared lamb heart in moderation. It should be served without salt, onion, garlic or rich sauces.
Lamb heart is an organ anatomically, but nutritionally it is generally treated as muscle meat. It does not replace liver or kidney in a homemade diet formulated to include secreting organs.
It is better to slice them. A whole heart is too thick to dry evenly and could retain moisture in its centre, increasing the risk of spoilage.
A weaned puppy can have a very small piece if lamb is suitable for them, but treats should not displace the complete puppy food needed for growth. Cut the dried heart into tiny, manageable pieces and supervise while feeding.
They may suit dogs that tolerate lamb and require a limited-ingredient treat. However, lamb is still an animal protein and can cause a reaction in dogs that are sensitive to it.