Pack of British lamb liver by The Black Farmer – rich, deep-red organ cut ready for cooking

Lamb - Liver

£5.60
Pack of British lamb liver by The Black Farmer – rich, deep-red organ cut ready for cooking

Lamb - Liver

£5.60
Serving size serves 2-3 people
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Lamb - Liver brings authentic flavour from traditional British butchery.

Rich, deep-flavoured and naturally tender, our British lamb’s liver is a classic offal cut prized for its taste and versatility. Carefully prepared and packed fresh, it cooks quickly and rewards simple methods. Properly handled, lamb’s liver delivers a soft texture and full-bodied flavour that’s been at the heart of British cooking for generations.

  • Versatile in classic and modern recipes: pan-fried, stewed, baked or in offal mains
  • Abundant in essential nutrients including iron, vitamin B12 and vitamin A — a genuine superfood cut
  • Ideal for those seeking high-quality British meat and organ cuts
  • Offers excellent value and flavour by utilising the whole animal
  • Can be frozen on the day of purchase for later use

Why it’s hard to find
Lamb’s liver is increasingly difficult to source as modern retail focuses on prime cuts. Short shelf life and specialist handling mean it’s now mainly available through independent butchers who still champion whole-animal butchery.

Best recipes
Perfect for pan-fried lamb’s liver with onions, bacon and gravy, or for making traditional lamb liver pâté. It also works well in pies, stews and classic liver & onions dishes. Cook quickly to keep it tender and avoid overcooking.

Pair it with…
Onions, streaky bacon, garlic, sage, thyme, butter, mashed potatoes, crusty bread, or a splash of balsamic or vinegar to balance the richness.

100% british lamb liver
Allergens are highlighted in bold.

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

Remove liver from packaging and pat dry with kitchen paper. Trim any visible membranes.
Heat a large frying pan over medium-high heat and add a splash of olive oil or butter.
Season the slices with salt & pepper (you may also marinate briefly in garlic, herbs and olive oil for extra flavour).
Place liver slices in the hot pan (do not overcrowd); cook 2-3 minutes each side for medium (slightly pink centre), or an additional 1-2 minutes each side if you prefer well-done.
Remove from heat, allow to rest a minute.
Serve with sautéed onions and herbs, or incorporate into pies, stews or ragùs. For a classic dish: cook with onions, bacon lardons and a splash of balsamic or vinegar.

Important: Ensure liver is cooked through, especially when serving to vulnerable groups (children, pregnant women, immunocompromised).

Keep chilled at or below 3 °C until use.
Once opened, use on the day of opening.
For longer storage: freeze immediately on day of purchase. Wrap well in freezer-safe film or bag, remove air, and store for up to 6-9 months.
Defrost thoroughly in the fridge before cooking.
Do not refreeze after defrosting.

Vacuum-packed/pouched for freshness. Recyclable packaging. Please rinse and recycle where possible

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

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