Lamb Liver 350g

Bursting with incredible nutrient diversity and a high percentage of iron, lamb livers are sliced and ready for quick searing. In our opinion best flash-fried and served pink, the texture remaining soft and luscious.

Chef Valentine Warner inspires:
"This is a treat that logically should be far more popular at the dinner table given the lean times that invariably affect our food shopping list. This is not the historic grey food solely of grandparents but a tasty, invigorating and healthy morsel for all. Forget connotations of livery taste as eaten fresh and cooked quickly will hopefully see a return in popularity.

At its most simple and lightly dredged in seasoned floured then sizzled in an excess of butter with fresh sage leaves and its remarkable for its lip-smacking flavour as well as simplicity. The sage being replaced with copious amounts of cracked black pepper and this is most pleasing too. Do not forget toast as a vehicle for such manoeuvres.

Fried with bacon or smoked bacon lardons, capers added near the end that they crisp in the fat, is a power breakfast for cold autumn days once crowned with a crispy fried egg.

Skewered and dusted with chilli, black pepper, cumin and salt flakes, the strips then threaded on a skewer to be grilled and lamb liver is delicious. Dress with raw onion, fresh coriander and perhaps a little apple cider vinegar. Roasted garlic labneh, flat breads and pickled cucumbers or turnips are good with this.

For a haggis mix and whether tied up in the sheep’s stomach or fried as patties and lamb liver is essential."

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with its distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire.