Lamb Liver, 1kg

Lamb Liver 1kg is 1kg of lamb liver – considerably more delicate than ox liver with a milder, sweeter flavour and a finer grain. Lamb liver sits between calves liver and ox liver in intensity. As a result, it suits the same quick-cook preparation as calves liver but at a more accessible price point. Furthermore, a generous 1kg gives ample quantity for a family dinner or batch cooking. In particular, lamb liver is at its finest when cooked quickly in very hot butter to keep the centre pink.

About Lamb Liver 1kg

We source our offal and speciality cuts from the same small farms and carefully selected suppliers that provide our prime cuts. In particular, quality matters as much for offal as for any other part of the animal. As a result, the freshness, sourcing and handling of these ingredients makes a significant difference to the finished dish. Furthermore, offal from well-raised animals on a natural diet has a cleaner, more delicate flavour than that from intensively reared alternatives. However, offal is among the most perishable of all fresh ingredients. In particular, freshness is the single most important quality indicator for liver, kidney and heart. Additionally, using the whole animal is both ethical and gastronomically rewarding. That commitment to whole-animal cooking drives every sourcing decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Lamb Liver 1kg From Us

Cooking offal and speciality cuts rewards those willing to learn a few key techniques. In contrast to prime cuts, offal requires a more specific approach but almost always rewards simplicity. As a result, the finest offal preparations are often the quickest. Furthermore, liver, kidney and heart all suit high heat and brief cooking. However, overcooking is the single most common mistake with all offal. In particular, liver and kidney should be pink at the centre when served. Moreover, tongue, brain and sweetbreads need longer, gentler preparation before their final cooking. Additionally, bones and suet are the foundations of the most profound stocks and pastries available to any cook. That breadth of application is what makes this category so rewarding for the curious cook.

How to Cook Lamb Liver 1kg

To get the very best from it:

• Slice to an even 1cm thickness for a consistent cook across the whole piece.
• Sear in very hot butter for 1 to 2 minutes per side until golden outside and pink within – do not overcook.
• Furthermore, serve immediately as lamb liver firms quickly on the plate.
• Additionally, pair with crispy bacon and caramelised onions for the most satisfying traditional preparation.

Perfect Pairings

This product pairs beautifully with:

• Crispy bacon and caramelised onions – the classic liver pairing
• Good mashed potato to absorb the pan juices
• A splash of sherry vinegar or Dijon mustard in the pan to finish the sauce
• A glass of Chianti, Barbera or a medium-bodied red alongside

Storage: Keep refrigerated and use within 2 days of delivery. Offal is highly perishable – freshness is essential for the finest flavour. Furthermore, it can be frozen on the day of delivery for up to 3 months. However, defrost slowly in the fridge overnight before use. Delivered fresh and ready to prepare.

However you cook it, Lamb Liver 1kg brings a depth and character that rewards adventurous cooking and a respect for the whole animal. Moreover, the finest cooking has always celebrated these ingredients.