Eversfield Organic Lamb Lamb's Liver 250g

Eversfield Organic

Lamb's Liver

£4.55
£1.82 /100g
Pack Weight:250g
Quantity:

Mild and delicate, our organic lamb's liver is a gentle introduction to enjoying offal. The liver is carefully trimmed by our expert butchers and then sliced into thin strips ready to cook. High in protein, incredibly lean, and packed with iron, lamb's liver is a popular choice for keeping a healthy, balanced diet -  just a 120g serving of lamb's liver can provide around 46% of the recommended daily amount of iron.

Good To Know

Ingredients & Nutritional's

Organic and Grass-fed Lamb
Please note this is produced in a factory that handles Gluten

Typical values per 100g | Energy 750kj/180kcal | Fat 10.3g, (of which Saturates 4.6g) | Protein 20.1g | Salt 0.18g

How To Store  

Our lamb's liver is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with an 8+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks.

How To Cook 

We Recommend:

Pan-Fried Lamb Liver with Onions and Herbs

Ingredients:

  • 400g lamb liver, sliced into 1 cm thick pieces
  • 2 large onions, thinly sliced
  • 2 tablespoons olive oil or butter (or a mix of both)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme or parsley, chopped (or 1 teaspoon dried)
  • 1 tablespoon balsamic vinegar (optional)
  • Salt and pepper, to taste
  • 1 tablespoon flour (optional, for dusting)

Instructions:

  1. Prepare the Liver:

    • Rinse the lamb liver under cold water and pat dry with paper towels.
    • If desired, lightly dust the liver slices with flour to help them brown better during cooking. This is optional but recommended for extra crispiness.

  2. Cook the Onions:

    • Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
    • Add the sliced onions and cook slowly, stirring occasionally, for about 10-15 minutes until they turn golden and caramelized. If they are browning too quickly, reduce the heat to low.
    • Once the onions are caramelized, add the minced garlic and thyme or parsley, cooking for another 1-2 minutes until fragrant. Season with salt and pepper to taste.
    • You can add a splash of balsamic vinegar at this stage for extra sweetness and depth of flavour. Set the onion mixture aside and keep warm.

  3. Cook the Liver:

    • In the same skillet, heat the remaining tablespoon of oil or butter over medium-high heat.
    • Add the liver slices in a single layer, cooking them for 1-2 minutes on each side. Lamb liver cooks quickly, and you want it to remain slightly pink in the center for tenderness. Overcooking liver can make it tough.
    • Season the liver with salt and pepper during cooking.

  4. Serve:

    • Return the caramelized onions to the skillet, mixing them with the liver slices. Let them heat together for another minute, allowing the flavours to meld.
    • Garnish with extra herbs if desired, and serve immediately.