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Liver is very rich and such an indulgence. It should never be chewy and (if you can take it) pink in the centre. Pan fry with plenty of butter and sage.
Produced in Somerset.
We source our free-range lamb from a selection of Somerset farms, depending on availability and quality. Jen & Andy Wier at Fernhill Farm is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, free-range and reared in high-welfare conditions.
Keep in original packaging & refrigerate.
Minimum 3 days
If freezing, please do so on the day you receive this product.
Remove from packaging and dry pat before bringing to room temperature. Heat oil in a hot pan and fry livers on each side for 3 minutes for pink in the middle. Enjoy with caramelised onions.