Quick answer: Lamb's liver is best cooked quickly: about 1–2 minutes a side in a hot pan so it stays slightly pink. Kidneys suit a steak and kidney pie. We don't sell offal. For a pie, our braising steak is the base, and beef bones make stock.
Closest cuts we stock
We don't sell offal such as liver or kidney at the moment. These are the closest cuts we do stock:
Looking for something else? Browse everything we stock or read our meat cuts chart.
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Frequently asked questions
Do you sell lamb's liver?
No, we don't sell offal. We stock braising steak, diced beef and beef bones.
How long do you cook lamb's liver?
About 1–2 minutes each side in a hot pan, so it is just pink inside; overcooking makes it tough.