Halal Mutton Offal

Mutton liver wants high heat and a short time on it. Slice it around 1cm thick, pat it dry, and cook it hard on a tawa or heavy pan for two to three minutes a side so the centre stays soft; past that it firms up quickly. It takes strongly to onion, green chilli, ginger and dried spice, which is why liver fry and liver masala are its standard uses. Cook it thoroughly before serving.

Yes, mutton offal is different from lamb offal: mutton is the mature animal, so its offal has a deeper, more assertive flavour and stands up to longer cooking than the lamb equivalent. Sheep feet in particular carry more connective tissue than lamb trotters, which is why mutton paya is usually given a longer, slower simmer. If you want the milder version of the same three cuts, our halal lamb offal page carries lamb liver, lamb kidney and lamb paya.

Yes, sheep feet, mutton liver and mutton kidney are all halal. They come through the same halal supply chain as the rest of our range: third-party halal-certified suppliers. We buy only non-stunned halal meat. Current certificates are published at /pages/halal-certificate.

Yes, mutton offal is delivered across the UK. Nationwide orders travel by tracked DPD, which delivers Tuesday to Saturday, dispatched the next working day and delivered the day after. Every cut is vacuum-sealed and boxed with ice gel packs that hold 0-4C for up to 72 hours in transit.

Sheep feet keep up to 6 days in the fridge from the day they arrive, so there is no need to start a paya on delivery day. What you will not simmer that week goes into the freezer on the day it lands, in the vacuum bag it came in, which is freezer-safe and holds for up to 12 months. Mutton liver is the one to cook first. Thaw overnight in the fridge and cook it thoroughly.