HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Once defrosted store between 0 - 5° and use within 24 hours
NUTRITIONAL INFORMATION
Lamb's Liver
| Typical per 100g |
| Energy: 685 kJ/ 163 kcal |
| Fat: 5g, of which Saturates: 1.9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 21.5g |
| Salt: 0.18g |
Lamb's Kidneys
| Typical per 100g |
| Energy: 406 kJ/ 97 kcal |
| Fat: 3g, of which Saturates: 1g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 15.7g |
| Salt: 0.4g |
COOKING INSTRUCTIONS
Lamb's Liver
Defrost in fridge overnight. Remove from packaging and pat dry with kitchen paper.
Preheat a large frying pan. Brush oil directly onto the slices and season with salt and pepper.
Cook on a medium heat for 45-60 seconds on each side.
Remove from the pan place on a preheated plate and allow to rest for 2 minutes before serving.
Lamb's Kidney
Cut in half lengthways, remove white ducts away with kitchen scissors.
Sauté in butter on both sides for 2 to 3 minutes in a hot but not smoking heavy, non-stick frying pan.
Season with salt and pepper. They will shrink as they brown.
When done whole, juice runs pink with a slight pink centre.
