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Lambs Liver

Name: Lambs Liver
Price: 3.20 GBP
Availability: InStock

£3.20

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weight .400g .300g .200g .100g

Size One Piece Thin Slice Thick Slice

Discover the Health Benefits of Lambs Liver

When it comes to nutrient-dense superfoods, Lambs Liver stands out as a powerhouse of vitamins and minerals. This exceptional cut of meat packs a punch when it comes to enhancing your diet with essential nutrients. Whether you're looking to boost your energy levels, support your immune system, or simply enjoy a delicious meal, lamb's liver is an excellent choice that offers a multitude of health benefits.

nutritional Information

Serving Size100 g
per serve% RI*
Energy582 kj7%
139 kcal
Fat5.02g7%
Saturated Fat1.94g10%
Monounsaturated Fat1.05g
Polyunsaturated Fat0.75g
Carbohydrates1.78g1%
Sugar-
Fibre0g
Protein20.38g41%
Salt0.18g3%
Cholesterol371mg
Potassium313mg16%

ingredients

Cooking Inspiration

Ingredients

400g new potato
2 tbsp olive oil
4 spring onions, trimmed and each cut into 2-3 pieces on the diagonal
4rashers of unsmoked bacon snipped into pieces
1 tbsp plain flour
A tsp paprika, plus extra for sprinkling
175g lambs liver, sliced into thin strips
20g pack flatleaf parsley, chopped
150ml hot vegetable stock (made with bouillon powder)
4 tbsp soured cream

Method

STEP 1
Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.

STEP 2
Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over high heat until browned and crispy. Remove from the pan and set aside.

STEP 3
Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.

STEP 4
Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.

STEP 5
Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.