Liver

$25.00 USD
$0.00 USD $25.00 USD
• Per package
Per package

5.0 average rating from 3 reviews

16oz avg/package

  • Perfect for new liver eaters. Lamb liver is milder than beef liver and a great introduction to organ meats
  • 100% grass fed and finished. Our lambs live outdoors on our pastures of grasses and legumes
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our pigs never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Nutrition powerhouse. Rich in iron, vitamin A, B12, and essential minerals
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Home Delivery

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

  • $5 flat rate ground shipping
  • Free shipping at $200

All Other Locations:

  • Shipping charge calculated at checkout

Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

How We Raise Our Lamb
  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips

Grass-finished lamb liver is delicate, nutrient-dense, and cooks very quickly, so gentle heat and careful timing are key. When handled properly, it becomes tender and mild with a smooth, almost creamy texture—overcooking is what causes bitterness or toughness.

General Tips:

  • Do not overcook. Lamb liver is best cooked to just medium (about 140–145°F)
  • Soak briefly if desired. A 20–30 minute soak in milk, lemon water, or lightly salted water can mellow flavor
  • Use moderate heat. Cook over medium—not high—to prevent drying or bitterness
  • Cook quickly. Thin slices usually need only 1–2 minutes per side
  • Rest briefly. Let sit for a minute after cooking to stay juicy

Best Cooking Methods:

  • Liver & Onions: Sauté onions first, then sear liver quickly in butter or oil and combine at the end
  • Pan-Seared: Slice evenly, pat dry, season lightly, and sear fast for a tender finish
  • Pâté or Mousse: Gently sauté with aromatics, then blend with butter and herbs
  • Stir-Fry: Slice thin and cook quickly with garlic, herbs, or spices
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