A British favourite, Lamb Liver promises great value cooking, and is makes for a great alternative to Calf Liver. Traditionally fried with onions the Lamb Liver is part of our commitment to offer cuts that have fallen out of the popular imagination, while its flavour and character reflect the rich pastures our flocks graze upon.
Tender and primarily brought from our Yorkshire Dales lamb, the fantastic quality of this liver is immediately recognizable from the deep colour of the meat. Always in demand from chefs, our Lamb Liver is dispatched fresh to order for the home cook, which ensures the best flavour and quality.
Simple to cook, lamb liver is best left a little pink, and fried in a very hot pan for 2 to 3 minutes each side. Traditionally it's served with fried onions, though it also works well served with buttery mashed potato, fresh peas and beans, and smokey bacon lardons too.