Lamb's Liver (300g)

£1.55
(51.7p per 100g)

Fresh free range lamb's liver is delicious, stronger flavour to cows'. It's straightforward, traditional, proper stuff, only needs crisp bacon, fried onions and a bit of sage for a luxurious, quick dinner.

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Producer

We get some of our lamb from Robert Ventress at Intake Farm in Yorkshire, along with a clutch of other lamb farms in picturesque North Yorkshire Moors National Park. His farm’s been in the family since Great Grandfather Henry arrived here in the 1870s. Many years later, Robert nowadays makes sure his lambs at Intake farm are reared as naturally as possible, spending much of their lives outside in the sun, eating hay and grass. If you fancy seeing some well loved lambs and a spectacular stretch of coastline, you should take a visit. His wife runs the farm’s B&B and it’s only four miles from stunning Robin Hood’s Bay. Intake of Breath Farm, then?

Storage & prep

Lamb's liver is delicious quickly fried up with a few rashers of streaky bacon or with some caramelised onions and balsamic vinegar. Here's a great little recipe. Thinly slice some onions (red or white). Pop in a hot frying pan with a little butter or oil. Lower the heat and cook until meltingly tender. Add a good glug of balsamic vinegar and let it fizzle down to a sticky glaze. Pile into a warm dish. Finely slice the liver about 1cm thick and season and dust with flour. Place the pan back on the heat. Add a nut of butter and some finely chopped rosemary or sage to the pan. Sear the slices, just a few mins on each side, or to your liking. Serve with the onions piled on top and a heap of buttery mash and some seasonal greens. Keep refrigerated. If freezing, freeze on day of purchase and consume within 1 month. Defrost throughly and use within 24 hours. Once thawed do not refreeze.

Lamb's Liver (300g)

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