This is the whole liver of lamb and weighs at least 500g (1.1lbs). The finest New Zealand quality - you will notice that there is no unpleasant odor. The whole liver is quite large and easily serves more than 4 - depending on the recipe. It is said that the lamb liver is very high in nutritional values such as Vitamin A, Vitamin B12, Copper, Riboflavin (B2), Pantothenic Acid (B5) and Niacin (B3). Lamb's liver is commonly cooked with caramelized onions in the fry-pan.
Using the whole animal is a practice that is still common in many countries around the world and is gaining momentum within the (health) conscious carnivore community. We at Horizon Farms we strongly believe in the whole animal butchery where less sought-after parts are also offered so nothing goes to waste. Usually - due to their low market price value, offals and less sought after cuts are sold domestically within the export country, and seldomly make it into export.
New Zealand lamb is internationally known for its superior quality and taste. Our New Zealand lamb takes it one step further: All year free-range open pasture-raised, grass-fed lambs. Free of growth-promoting hormones and subtherapeutic use of antibiotics. This is the finest lamb available. If you have never tried lamb or had a bad experience with lamb in the past we urge you to give New Zealand premium quality lamb a try. Our lamb comes from family-owned and operated farms and ranches in New Zealand only. Ethical raising has always been the cultural tradition in New Zealand.
|Serves||Serves 4-6 depending on the recipe|
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 48h
In ice-water: Not recommended
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 1 days.
|Also known as||Lamb liver, lamb offals
|Country of Origin||New Zealand|
About New Zealand Pasture-Raised Lamb
✔ All year free-range and open pasture-raised. 100% grass-fed and grass-finished.
✔ Humanely raised and treated with respect by family farmers.
✔ No subtherapeutic use of antibiotics.
✔ Free of growth-promoting hormones.
✔ No GMO-feed.
✔ Tender, juicy and light in color due to the natural feed and the young age of the lambs.
At A Glance
|Sheep Breed||Romney breed|
|Farm/Ranch||Family farms in New Zealand|
|Region||North Island of New Zealand|
|Breeding||All year free range on open pastures. Harvested before 12 months.|
|Feeding||100% grass-fed and grass-finished|
|Traceability||100% fully traceable from farm to fork through lot numbering and management.|
|Subtherapeutic Use of Antibiotics||Never|
|Chemically Pesticide Treated Grass||Never|
Lamb Liver Recipe Instructions
This liver is an incredible source of nutrition and goes perfectly with mushrooms, garlic and onions with some grass fed butter. It's a big liver and I enjoy slicing it up into 100g servings that taste meaty and delicious.
Translated from Japanese: It’s better not to drain the blood. You can cook it with the blood in it. Furthermore, I saw it written somewhere that you shouldn’t dust it with flour.
Translated from Japanese: I'm sensitive to chemicals, but I could eat this liver without any problems.
There’s no odor even without draining the blood, and it seems to be fresh.
Translated from Japanese: This is a reorder. I divided it into small pieces and cooked them little by little every day. I feel like I'm getting healthier.
...just liver from the now silent lambs. And is is very very good. I cannot understand the people who say “it smells”. These people likely cannot stomach natto or aged cheese. This lamb liver has a mild flavor, and perhaps a very slight but certainly not objectionable aroma. In any case, I eat it practically every day, gently sautéed in butter or tallow, either by itself or with sautéed beef, sprinkled with Himalayan rock salt and dipped in raw egg yolk. (Sluuuuurp!!)