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Lamb’s Liver with Carrot & Courgette Noodles

Lamb’s Liver with Carrot and Courgette Noodles

A change from the classic liver and onions, this quick, stir-fried version takes minutes to put together and is served with lots of fresh vegetables.

Serves 2-3

Ingredients

75g pancetta or chopped smoked streaky bacon

1 small onion, peeled and chopped

300g organic lamb’s liver

2 courgettes

2 carrots

Method

First, gently heat the bacon or Pancetta in a dry frying pan and sizzle slowly until just golden and most of the fat has rendered down. Stir in the onion and stir fry until softened. Chop the lamb’s liver into bite-sized pieces and add to the pan, stirring often so that it cooks evenly. Once the liver is just cooked through - this will only take a few minutes - lift everything out onto a plate, leaving the juices in the pan. Wash and trim the courgettes and carrots and put them through a spiralizer, julienne peeler or make ribbons out of them using a potato peeler. Add the vegetables to the pan you just cooked the liver in and stir fry, adding a splash of water to help create some steam to help the carrots cook. Serve the cooked vegetables in a bowl with the liver, bacon and onion mixture on top.

Lamb's liver
Lamb Liver

Soft-textured and delicate in flavour, this liver can be floured and fried with onions. Or try casseroling it in a rich gravy. This item is sold in...

£2.25
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Healthy Start Box

Packed full of lean cuts of organic meat and exclusive recipes to help you kick start a healthier new year.

Whether you're on a specified diet...

£80.00
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Buckfastleigh, Devon, TQ11 0LY
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