How-To Guides

How to cook lamb liver

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An overhead shot of sliced lamb's liver on an oval metal tray.

What is Lamb Liver?

How to Cook Lamb Liver: Lamb liver is wonderfully nutritious and versatile, perfect for creating rich and flavourful dishes. As part of the offal family, lamb liver is exactly as the name suggests – the liver of the animal – and is known for being affordable, lean, and highly nutritious. A nutrient-dense superfood, lamb liver is an excellent source of high-quality protein and provides an impressive array of vitamins, most notably vitamin B12, for which it is one of the best food sources available. To get the best results, lamb liver should be cooked quickly at a high heat to keep it tender and slightly pink in the middle. Its delicate flavour and soft texture make it a fantastic addition to various recipes, from classic pan-fried dishes to more elaborate options like liver pâté.

Lamb Liver Cooking Time

Liver isn’t traditionally the most popular of ingredients, likely due to an association with the grainy texture that can result from overcooking. Lamb liver, however, benefits from quick, high-heat cooking to create a caramelised exterior while keeping the middle slightly pink. This method preserves its delicate texture and rich flavour.

What’s the Best Way to Cook Lamb Liver?

Simple Sautéed Lamb Liver in Butter

  1. Remove the lamb liver from the fridge, take it out of its packaging, and pat it dry with kitchen paper.
  2. Season the liver generously with sea salt.
  3. Heat a cast-iron skillet over high heat and add a tablespoon of oil. When the oil begins to smoke, lay the liver carefully in the pan.
  4. Reduce the heat to medium, then add a generous knob of butter. Allow the liver to sauté in the foaming butter for 90-seconds, creating a golden crust on one side.
  5. Flip the liver and cook for another 90-seconds on the other side, adjusting the heat if the butter starts to brown too quickly.
  6. Remove the pan from the heat and baste the liver with the browned butter for an additional minute before serving.

Top Tips for Cooking Lamb Liver

  • Soften the Flavour: For a milder taste, soak the liver in milk for an hour or two before cooking.
  • Create a Golden Crust: Dusting the liver with a little seasoned flour before frying can add a beautifully golden crust.
  • Grill on Skewers: Lamb liver skewers cooked over hot coals are a fantastic option. Season with salt, crushed cumin seeds, and a pinch of cayenne pepper for a flavourful, smoky dish – the cumin pairs especially well with the liver’s taste.
  • Finish with Vinegar: A splash of sweet vinegar, such as sherry or moscatel, added to the pan at the end of cooking adds a delicious, tangy finish that complements the richness of the liver.

Lamb Liver Recipe Ideas

Classic Lamb Liver and Onions with Mashed Potato
There’s something wonderfully comforting about lamb liver paired with sweet, softened onions and a generous helping of creamy mashed potatoes. This is one of those timeless combinations that delivers on flavour, texture, and nostalgia all in one. For a bit of added sophistication, elevate the dish with Valentine Warner’s sage butter – an aromatic complement to the richness of lamb liver.

Val Warner’s Lamb Liver Recipe with Sage Butter
For a twist, prepare the liver with a sage butter sauce. The fragrant, earthy sage balances the liver’s natural depth of flavour. Simply pan-fry the liver as described, and during the final moments, add a knob of butter and a few fresh sage leaves. Allow the butter to foam, then baste the liver with the infused butter for a truly delicious touch. Serve alongside mashed potato for a classic plate that’s comforting and flavourful.

Devilled Lamb Liver on Toasted Sourdough
For a quick, bistro-style approach, try tossing the lamb liver in “devilled” seasoned flour. Combine flour with mustard powder, cayenne pepper, salt, and pepper. Lightly dredge the liver, then fry in butter until golden on each side. Serve atop toasted sourdough, letting the butter and spice-soaked liver melt into the bread. This simple but bold dish brings a touch of spice and depth, making it perfect for brunch or a light supper.

Serving Suggestions
Each of these recipes works beautifully with a green side salad or roasted seasonal vegetables, and a splash of vinegar or squeeze of lemon can cut through the richness, brightening each bite.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.