Liver

Free nationwide shipping at $225

Minimum order $125
Shipping rate 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

Our 100% grass fed and finished lamb comes from both our Long Island pastures & partners that uphold the Acabonac Standards you've come to expect.

• 100% Grass Fed & Grass Finished — Never Fed Grain, Ever
• Humanely Raised & Handled
• Antibiotic Free
• No Added Hormones
• No mRNA Vaccines
• Pasture Raised on Open Land

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