What is sheep pluck?

Sheep pluck is a term used to describe the organ meat of a sheep, which includes the heart, lungs, and liver. It is commonly used in various cuisines around the world and has a rich, strong flavor that may not be enjoyed by everyone.

The heart, lungs, and liver are considered offal or variety meats and are often used in traditional dishes such as haggis in Scotland, lancashire hotpot in England, and pašticada in Croatia. In some regions, sheep pluck is also used to make sausages or pâtés.

When preparing sheep pluck, it is important to properly clean and trim the organs before cooking. Typically, the lungs will need to be soaked in water or milk to remove any potential grit or impurities. The liver is usually recognized as the most popular and versatile part of the pluck, commonly used in liver pâtés or sautéed and served as a main course.

Sheep pluck is a good source of essential nutrients, including proteins, vitamins (especially vitamin A and B vitamins), iron, and zinc. However, it is also high in cholesterol, so it should be consumed in moderation, especially for those with specific dietary restrictions or health concerns.

Overall, sheep pluck provides a unique and distinct flavor to various traditional dishes, but it may not be for everyone due to its intense taste. It is widely available in regions where sheep farming is prevalent and can be found in local markets or butcheries specializing in organ meats.