The left hand side there fore has to be stronger, and has a thicker muscle surrounding it. The right is fairly skinny compared to the left side.
I thought the valves were going to be big and easy to see, but they weren’t. In fact, they were very small, very thin and fairly transparent.
The valves themselves didn’t appear to be that strong, but they were held in place by tendons. These tendons were small, but very tough. They were difficult to snap by hand, but cut fairly easy with a scalpel. They kept the valves in place and only let the valve move one way.
The veins were easily noticeable to the veins because, although they look the same, the artery is a lot thicker. I thought they looked like pasta.
Between the left and right side of the heart there is a thick piece of muscle. This was extremely difficult to cut through. This made the two separate halves more distinctive.
The lamb’s heart which we were looking at, had a hard layer of white fat surrounding it. This was a tough substance and looked a bit like chicken when you cut into it.
Lamb’s mostly eat grass, which is healthy and has all that fat around the heart. So just imagine the amount of fat surrounding our heart on a diet like ours.
