75g pancetta or chopped smoked streaky bacon
1 small onion, peeled and chopped
300g organic lamb’s liver
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.
Soft-textured and delicate in flavour, this liver can be floured and fried with onions. Or try casseroling it in a rich gravy.
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