Nutritional information: typical values per 100g
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

Here are the cooking instructions 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 flavour.
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 centre.
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 centre.
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 favourite 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.

Cook Before Eating. Consume On the Day Opened. Store Below 3°C or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In the Fridge Before Cooking.

This pack contains 1 piece.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR