Lambs Liver


This lamb’s liver is a delicious and nutritious treat. Enjoy alongside veggies and potatoes.


Product photography is representative only.  Sizes and thicknesses may vary. Weights and portions will be as stated.

SKU: 8417 Categories: , ,
Discover the rich and exquisite flavor of Lambs Liver at The Black Farmer, a true delicacy for discerning palates. Sourced from responsibly raised lambs, our lambs liver is a testament to our commitment to quality and taste. Each piece is carefully selected and expertly trimmed, delivering a tender and velvety texture that melts in your mouth. Packed with essential nutrients and vitamins, our lambs liver is not only a culinary delight but also a nutritious choice. Whether you’re pan-frying, grilling, or incorporating it into your favorite recipes, the Lambs Liver from The Black Farmer promises to elevate your dishes to new heights. Savor the exceptional taste of our lambs liver, knowing that you are supporting sustainable farming practices and embracing the true essence of fine dining.
To maintain the freshness and quality of Lambs Liver, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Place the liver in an airtight container or wrap it tightly in plastic wrap to prevent any exposure to air or odors. Properly stored, Lambs Liver can be refrigerated for up to 1-2 days. If you plan to store it for a longer period, you can also freeze the liver. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen Lambs Liver can maintain its quality for approximately 2-3 months. When ready to use, thaw the liver in the refrigerator before cooking.
This pack contains 400g-1kg.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.


Here’s cooking instruction for lamb’s liver:

1. Prepare the lamb’s liver by rinsing it under cold water and patting it dry with paper towels. Remove any excess fat or membranes if necessary.
2. Heat a skillet or frying pan over medium-high heat. Add a small amount of cooking oil, such as olive oil or vegetable oil, and allow it to heat up.
3. Season the lamb’s liver with salt and pepper, or any other desired seasonings. You can also marinate it in a mixture of herbs, garlic, and olive oil for extra flavor.
4. Carefully place the lamb’s liver slices into the hot skillet, making sure not to overcrowd the pan. Cook for about 2-3 minutes on each side, or until they are browned on the outside but still slightly pink in the center.
5. If you prefer your liver well-done, cook it for an additional 1-2 minutes on each side until it is no longer pink in the center.
6. Once cooked to your desired level of doneness, remove the lamb’s liver from the skillet and let it rest for a few minutes before serving. This allows the juices to redistribute and ensures a tender result.
7. Serve the lamb’s liver with your favorite sides, such as sautéed onions, mashed potatoes, or a green salad. Enjoy!

Remember, cooking times may vary depending on the thickness of the liver slices, so it’s essential to keep an eye on them to prevent overcooking.



Nutiritional information typical values per 100g,

as sold
Energy 137 kCal
Fat 6.2 g
of which saturates 1.7 g
Carbohydrate 0 g
of which sugars 0 g
Fibre 0 g
Protein 20.3 g
Salt 0.2 g

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