One of the most loved offal cuts, liver is a traditional and natural superfood. You can use lambs liver as you would with calves liver, and incorporat...
One of the most loved offal cuts, liver is a traditional and natural superfood. You can use lambs liver as you would with calves liver, and incorporate into a traditional pie, or enhance your usual shepherd’s pie. Another way to eat this amino-rich meat cut is simply on its own, with onions. Add a knob of butter to a pan, fry sliced onion for a few minutes, then season and add the liver to the pan and cook for around 3 minutes. Slice thinly and serve with crusty bread or on its own; simple yet so delicious!
Easter is a time for family, tradition, and a delicious feast. Whether you’re planning a cosy gathering or a grand celebration, the right choice of meat can transform your Easter meal into something truly special. Explore our guide for the perfect meat options to make your Easter meal memorable.
When it comes to meat consumption, understanding seasonality can greatly enhance the dining experience. Seasonal produce tends to be fresher, more flavourful, and often more sustainable due to reduced transportation distances.
https://www.finefoodspecialist.co.uk/lamb-s-liver-fresh-1kg?___store=default4546Lamb's Liver, Fresh, +/-900g https://www.finefoodspecialist.co.uk/media/catalog/product/l/a/lamb_liver_.jpg9.959.95GBPInStock/Meat & Poultry/Specialist Lamb Cuts/Meat & Poultry/Specialist Lamb Cuts/Fresh Lamb/Meat & Poultry/Offal84328451123484<p>One of the most loved offal cuts, liver is a traditional and natural superfood. You can use lambs liver as you would with calves liver, and incorporate into a traditional pie, or enhance your usual shepherd’s pie. Another way to eat this amino-rich meat cut is simply on its own, with onions. Add a knob of butter to a pan, fry sliced onion for a few minutes, then season and add the liver to the pan and cook for around 3 minutes. Slice thinly and serve with crusty bread or on its own; simple yet so delicious! </p> <p>Origin: Cornwall, UK </p>00add-to-cart
The Taste of Time: 45-Day Dry-Aged Rubia Gallega Ribeye Steak!
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