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New Zealand Free-Range Lamb Liver (500g)

Horizon Farms


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. 



Contents 1 piece
Weight 500g-700g
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
Cooking Method Fry-pan
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
Ingredients Lamb
Cut from Liver
Category Offals
Packaging Vacuum packed


About New Zealand Pasture-Raised Lamb

✔ All year free-range and open pasture-raised. 100% grass-fed and grass-finished.

✔ No GMO-feed.

✔ Humanely raised and treated with respect by family farmers.

✔ No subtherapeutic use of antibiotics. 

✔ Free of growth-promoting hormones.

✔ Free of gamey flavor and strong lamb odor. Tender, juicy and light in color due to the natural feed and the young age of the lambs.

✔ Excellent source of Vitamin B12, Iron and Zinc. Low in Sodium. 

 New Zealand Lamb


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.
Growth-Hormones Never
Subtherapeutic Use of Antibiotics Never
Chemically Pesticide Treated Grass Never
GMO feed Never

Lamb Liver Recipe Instructions


Customer Reviews

Based on 10 reviews

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.

Easy to eat, without odor

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.

No fava beans, no nice Chianti...

...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!!)


Translated from Japanese: I thought it would be very nutritious, so I gave it a try. When I took a bite, I felt a lamb-like smell for a moment, but there was no discomfort and the taste was very light and I was able to eat it deliciously with just salt. Since the amount of one pack was too large to eat at once, I divided it into small pieces and re-froze it. I’d like to try various recipes.