Non-stunned Halal
Pasture-raised on UK farms
Temperature-controlled Woolcool packaging
Fresh halal British lamb liver, Certified Halal and prepared from non-stunned, Antibiotic-free and Growth hormone-free animals. It's 100% lamb liver, nothing else added — fine-grained and soft-textured, suited to quick pan-frying, spiced curries and grilling, sold diced or in chunks for fast, even cooking.
Is lamb liver the same as lamb kidney?
No — liver and kidney are different organs with different textures, despite both being offal. This liver is diced (10-15g, 25-30g, 50-60g) or cut into 160-180g chunks, fat-on or fat-off, in 500g-4kg packs.
What does this cut include?
Lamb liver is a solid, smooth-textured organ with no bone and no skin. It's offered fat-on, keeping the surface fat in place, or fat-off for a leaner trim — always 100% lamb liver, nothing else added.
How is this lamb liver cut and packed?
Diced liver comes in 10-15g, 25-30g or 50-60g pieces, or 160-180g chunks, each fat-on or fat-off, packed in 500g, 1kg, 2kg or 4kg.
FAQs
How do I avoid overcooking lamb liver?
Cook it hot and fast — a couple of minutes a side is usually enough, since liver turns grey and firm past just-pink in the centre. The smaller 10-15g dice cooks quickest; 160-180g chunks need a touch longer over lower heat.
Lamb liver is sold in 500g, 1kg, 2kg and 4kg packs. Choose 500g-1kg for a family meal, or step up to the 2kg or 4kg packs for batch cooking or a bigger gathering.
Keep this lamb liver refrigerated and use it promptly once opened. If freezing, allow around 12 hours to defrost fully before cooking.
Grilled liver chunks on the BBQ, skewered for a smoky kaleji tikka; pan-fried liver and onions; a quick kaleji masala curry using the smaller diced liver.
Pan-fry: sear diced liver (10-15g or 25-30g pieces) in a hot pan for a minute or two a side, then rest briefly off the heat. BBQ skewers: thread the 160-180g chunks and grill hot and fast, turning often. Spiced curry: brown 50-60g diced liver with onions, garlic and ground spices for a quick kaleji masala.
How do I avoid overcooking lamb liver?
Cook it hot and fast on a high heat — a couple of minutes a side is usually enough. Liver turns grey and firm once it passes just-pink in the middle, so pull it off the heat while there's still a hint of pink.
Does the dice size change the cooking time?
Yes — the smaller 10-15g and 25-30g dice sear through in under a minute a side, while 50-60g dice and 160-180g chunks need a little longer over a slightly lower heat.
What signs show it's cooked but not overdone?
The liver should feel firm but still give slightly when pressed, with a faint blush of pink inside rather than a fully grey centre. Juices should run clear to just pink, not deep red.
Can I rescue liver that's gone tough?
Once overcooked, liver stays firm — there's no fixing it in the pan. Slicing it thinly and finishing with a quick sauce or gravy can mask some of the toughness, but starting hot and fast with the right dice size is the better fix.