Halal Lamb Offal

Lamb paya needs a long, slow simmer rather than any fast method. Blanch the trotters, scrub them, then set them in a heavy pot with onion, ginger, garlic and whole spice and hold a bare simmer for around three hours, until the collagen has dissolved and the liquid turns sticky enough to coat a spoon. Traditional paya is finished overnight or on a very low flame the next morning. The same trotters also enrich a nihari base.

Lamb trotters and lamb paya are the same thing under two names. Trotter is the butchery term for the lower leg and foot of the lamb; paya is the South Asian name for both the cut and the dish made from it. Our lamb paya (trotters) product page carries a cutting selector, so you can take them whole for a slow braise or cut down for a faster nihari base. Cutting is free at Onlinemeatshop; only weight and the per-kilo rate move the price.

Yes, the lamb liver, kidney and paya on this page are all halal. They come through the same halal supply chain as the rest of our range: third-party halal-certified suppliers into Noori Halal Ltd, our parent company, which supplies Onlinemeatshop. We buy only non-stunned halal meat. Copies of those certificates are published on the site at /pages/halal-certificate.

Lamb offal ships on the same three routes as every other order: our own vans in East London, tracked DPD delivery nationwide, and store pickup at our East Ham branch. Each cut is vacuum-sealed in a food-grade bag and packed into a Woolcool insulated box with ice gel packs that hold 0-4C for up to 72 hours in transit. Nationwide DPD runs Tuesday to Saturday, and you can pick a delivery date up to one month ahead.

Lamb paya freezes well and holds for up to 12 months if you freeze it on the day it arrives; the vacuum seal it comes in is freezer-safe, so nothing needs rewrapping. Unfrozen, lamb offal keeps up to 6 days in the fridge, though liver and kidney are worth cooking early in that window. Thaw it in the fridge overnight and cook offal right through.

The trotters sold here are lamb trotters, listed as lamb paya, and that is the product behind the goat trotters search. Goat is often used as the generic word for the animal, so the two terms reach the same cut; there is no separate goat-trotter product. They are prepared exactly as a paya recipe expects: blanched, scrubbed, then simmered for around three hours until the collagen dissolves and the liquid thickens.