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Offal

We have the following products within our range. Click on the product name or the image for more details.

Calves Liver Calves Liver
The most tender of all livers, popular in Italian Restaurants. Perfect cooked quickly and served with bacon and onions or cooked in the oven in a rich gravy.
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Lambs Kidney Lambs Kidney
Often slow cooked as the partner to steak in a pie or pudding. Lambs kidneys are also flavoursome if cooked quickly and served tender and pink.
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Lambs Hearts Lambs Hearts
Lambs hearts are often used as an ingredient in faggots. They can also be braised or stuffed with sausagemeat and onions.
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Lamb Sweetbreads Lamb Sweetbreads
These delicate creamy morsels are glands from the thymus and pancreas. They are often served with liver but they can also be roasted and served with smoked bacon.
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Ox Liver Ox Liver
Try Ox Liver lightly cooked so it is still pink inside and serve it with some softly caramelised onions.
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Ox Heart Ox Heart
Try cooking quickly over a high heat and serve with horseradish to make a perfect sandwich, a butchers favourite! Or why not cook slowly in stock to make a tasty stew or casserole.
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Ox Kidney Ox Kidney
Why not dice up your ox kidney, mix with some succulent diced beef and make your own steak and kidney pie?
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Ox Tripe Ox Tripe
This is the stomach of an ox and is sold specially prepared and ready for cooking. Tripe is very much an acquired taste and the most popular way of cooking it in the UK is with onions.
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Lambs Liver Lambs Liver
Our lambs liver is a tasty economical cut, best cooked traditionally in the oven with onions and bacon.
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Pigs Liver Pigs Liver
Pigs liver has a rich flavour and is best cooked slowly with onions and bacon in a think gravy. Served with mashed potatoes it's a perfect dish for a winters evening. Can also be used as an ingredient in homemade pates and terrines. 
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Pigs Kidney Pigs Kidney
Cooked quickly and served tender and pink, pigs kidneys are juicy and flavoursome.
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Pigs Heart Pigs Heart
Try cooking quickly over a high heat and serve with horseradish to make a perfect sandwich, a butchers favourite! Or why not cook slowly in stock to make a tasty stew or casserole.
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Pig Tails Pig Tails
Try slow braising and then deep frying these tails to produce a delightful finger food. Don’t be afraid to try something different!
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Duck Liver Duck Liver
Duck liver is considered a luxury and the flavour speaks for itself. Definitely one to try. Can be served on toast in a cream sauce or used as a base for a rich duck liver pate. 
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Fresh Chicken Liver Fresh Chicken Liver
One of the most commonly used livers which is relatively inexpensive compared to others, chicken liver is packed full of flavour. Perfect for use as a base for pates or cooked with mushrooms and white wine and served with pasta.
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Beef and Lamb Bones Beef and Lamb Bones
Perfect for making stock.
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