Bones with many splinters and not cut cleanly
Too much fat for a leg
Not all stuff as on photos
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Fresh Halal British Mutton Liver - Red Tractor Approved
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- £5.09
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Fresh Halal British Mutton Liver - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Mutton liver is the sheep's liver, sold Fat-Off and diced or cut into chunks rather than as one whole piece. Certified Halal and produced in the UK, it has a denser bite than lamb liver and cooks in minutes — ideal for a quick curry like korma.
Liver or Kidney: Which Is This?
Liver and kidney are different organs with different textures, and this listing is liver only — sold diced in 10-15g, 25-30g and 50-60g pieces, or as 160-180g chunks, never whole. Kidney needs a shorter, hotter sear.
Cuts, Dice Sizes and Pack Weights
This liver comes Fat-Off, diced into 10-15g, 25-30g or 50-60g pieces, or cut into 160-180g chunks, packed from 500g up to 4kg. Go small for a quick curry; pick the chunks for a slower simmer.
Mutton Liver Questions
How Soon Should It Be Cooked After Arrival?
Cook it fresh the day it arrives, or freeze it that same day if you won't use it right away. Once frozen, allow around 12 hours to defrost fully in the fridge before cooking.
This liver is packed from 500g up to 4kg. Pick 500g or 1kg for a single curry night, step up to 2kg for a bigger batch, and go with 4kg if you want to portion and freeze the diced or chunked liver for later.
Keep this liver refrigerated until you're ready to cook it, and cook or freeze it the day it arrives. If you freeze it, allow around 12 hours to defrost fully in the fridge before cooking — liver cooks best fully thawed.
Typical values per 100 g (raw):
| Energy | 139 kcal |
|---|---|
| Protein | 20.38 g |
| Fat | 5.02 g |
Basis: lamb liver. Reference: USDA FoodData Central, "Lamb, variety meats and by-products, liver, raw" (FDC 172531). Lamb is the nearest available reference; USDA publishes no raw mutton data.
Spiced Liver Korma: Sear 25-30g diced liver in a hot pan for two minutes a side, then finish it briefly in a korma-style sauce — tender, not rubbery.
Quick Pan-Fried Liver: Toss 10-15g dice with cumin and chilli and flash-fry on high heat for a fast weeknight side.
Slow-Cooked Liver Chunks: Brown the 160-180g chunks first, then let them finish in a simmered curry base so the bigger pieces cook through evenly.
This liver works well in South Asian dishes such as liver korma, kaleji masala and a quick jhal-fry style stir-fry, or simply pan-fried with onions. Reach for the 10-15g or 25-30g dice in fast masalas, and save the 160-180g chunks for a slower-simmered curry where they hold their shape.
How soon should mutton liver be cooked after it arrives?
Cook it fresh the day it arrives, or freeze it that same day if you won't get to it right away — liver holds its texture best when it's handled quickly.
What if I can't cook it the day it arrives?
Freeze it that day rather than letting it sit in the fridge. When you're ready to use it, allow around 12 hours to defrost fully before cooking.
What goes wrong if it's cooked while still part-frozen?
Part-frozen liver cooks unevenly and turns rubbery in the pan, so it's worth waiting out the full defrost time rather than rushing it.
How do I know it's ready to cook?
Once fully thawed, the diced pieces or chunks should feel cold and firm, not icy — pat them dry before searing so the Fat-Off pieces brown instead of steam.