Lambs Liver - 1KG

Full product description

Delicate, tender and quick to cook, lambs liver is the offal classic that goes from pan to plate in minutes. Butcher-trimmed for tidy slices, it sears to a light crust while staying soft inside. Keep it traditional with onions, sage and a knob of butter, or spice it gently with cumin and chilli for something different. For best results, use high heat, short cooking and a brief rest.

Why you’ll love it

Tender texture with a clean, mild lamb flavour
Quick-cooking—ideal for busy weeknights
Naturally high in iron and B vitamins
Works with classic gravies or brighter, lemony finishes

Cut details

100% lambs liver, thinly sliced
Butcher-trimmed; small membranes may remain
Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Pat dry; season with salt & pepper. Lightly flour if you like a gentle crust.
Pan-fry: Hot pan with a little oil/butter; 1–2 mins per side depending on thickness.
Finish with butter, sage and a squeeze of lemon; rest 1–2 mins.
Food safety: Ensure it’s piping hot throughout; if using a thermometer, aim for 70–75°C in the centre.

Serving ideas

Liver & onions with buttery mash and greens
Bacon, sage & pan juices on toast
Cumin, garlic & lemon with herby couscous
Creamy mushroom sauce and a crisp green salad

Storage & handling

Keep refrigerated below 5°C
Once opened, cook within 1 day
Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours
Avoid cross-contamination with ready-to-eat foods

FAQs

Is lambs liver strong-tasting?
Milder than beef liver, with a tender bite when cooked briefly.

Do I need to soak it in milk?
Optional—20–30 mins can soften flavour. Pat dry very well before cooking.

Why use flour?
A light dusting helps browning and gives a silky pan sauce when deglazed.

How do I stop it going tough?
Cook hot and fast, then rest briefly. Overcooking firms the texture.