Texel Lamb Liver

Farm: North York Moors National Park

Shelf Life: 3 Days

Buying Options
Serves: 2 1 X 450g (15.9oz) £4.50
/ £4.50 each
Free Range Can Be Frozen Grass Fed Great Britain Native Breed
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.

The Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints

Tasting Notes: Delicate, Sweet, Rounded

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.
a knife and fork icon Our Recipe Tips for Cooking Your Lamb Liver a pdf icon