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lamb liver

Method

  1. Remember to remove the lamb liver out of the packaging, pat dry and bring to room temperature.
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. Season the meat whilst cooking in the fry pan or griddle.
  4. Don't overcrowd the cooking base, a few medium sized slices of liver per pan.
  5. Massage with a little duck or goose fat, creating a very thin layer over the meat.
  6. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed.
  7. Cook 2 to 3 minutes each side for pink.
  8. Finish by adding a large knob of butter when frying or on the griddle.
  9. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for pink it should have a soft feel with a little spring back.