Lamb Liver

Lamb Liver

from £1.99

All prices shown per pack, pack size variable

Richly coloured with a delicate, distinctive flavour and melting texture, organic lamb liver is traditionally one of the best-loved cuts from the lamb carcass. As well as tasting amazing, liver provides an unrivalled array of nutritional benefits, from protein, iron, and copper to antioxidants, vitamin A and all of the vital B vitamins. So if you're looking for a do-it-all cut of meat that'll please your body as well as your taste buds, look no further.

*Suitable for home freezing.

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  • Rich in nutrients and full of robust flavour, our halal grass fed lamb is a firm family favourite. Succulent steaks and juicy chops make for quick midweek suppers, while delicious roasting joints are the last word in tradition. Roll out a fabulous rack of lamb at your next dinner party to really wow your guests with a centrepiece that tastes every bit as good as it looks. All Healthy Halal lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. We assure reliably tenderness and depth of flavour.

  • England

  • Un-stunned, slaughtered by hand

 
  • 3 days, fresh

    Keep Chilled, 1°C to 4°C

  • Nutritionals per 100g: Energy 137 Kcal/ 575 kJ | Fat 6.2g, of which saturates 1.7g | Carbohydrates 0g, Of which sugars 0g | Fibre 0g | Protein 20.3g | Salt 0.19g

  • Antibiotic free

    Growth hormone free

    Grass fed

    Free to roam

    No additives or added ingredients whatsoever

    Locally sourced and ethically farmed

 
  • Box- Recyclable

    Paper Tape- Recyclable

    Food Grade Tray- Recyclable

    Gel Packs- plastic recyclable

  • If you've ever had the misfortune of eating leathery liver you'll know that quick cooking is its friend, slow broiling is certainly its enemy. For the very best liver, prepare everything else before you even think about cooking the liver. Make a buttery, creamy mash and keep it warm; caramelise thinly sliced onions to sticky sweetness. Then – and only then – heat a heavy frying pan and melt a generous knob of butter. When the butter's foaming, add thick slices of lamb liver to the pan, basting them with the butter for a minute or two until they're browning on the outside and still blush-pink on the inside. Serve immediately.

  • Because our rearing is natural, the offal that comes from our lambs isn't tainted by chemical or pharmaceutical residue so you can be confident of its purity as well as its freshness.

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