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Lamb Liver

£3.69/Kg 5-6
1.5Kg / £5.53
Welcome to the forgotten “superfood”

Once a popular dish, liver's fallen out of favour of late.

Such a shame.

It's a fantastic piece of meat. When cooked right it simply melts in the mouth.

Lambs liver is just as tender as calves liver but it's got a milder taste. And, like any other liver, it's almost always fried.

Now for the best bit. It's possibly the most nutrient-dense food in the world. 

Get this...

The University of California states “Ounce for ounce, liver is probably more nutritious than any other food.”

In short, it's a nutritional love bomb. Rich in protein, low in calories and jam packed full of essential vitamins and minerals.


Soak the liver slices in the milk or a couple of hours.

  • What's Delivered?

    Loose in a clear plastic bag.

  • Refrigeration

    1-2 days

    With fridge set at 1-4 °C


    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.


    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate

    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    2-3 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.