Lambs’ Liver in a Spicy Tomato Sauce

Lamb’s liver is one of the best buys in offal and not often enjoyed. It has a strong iron like flavour but unlike other types of offal from calves or pig, it is a little more tender and delicate in flavour. It’s not as expensive either. 

A good source of iron.

Serves 4; Preparation time: 10 minutes; Cooking time: 15 minutes.


  • 1¼ lambs’ liver, sliced
  • 1 tablespoon seasoned flour
  • 2 tbsp sunflower or olive oil
  • 400g/14 oz. (1 can) 
  • 1 large onion, chopped into large slices
  • 3 celery sticks, finely sliced
  • 1/2 tsp chilli powder or paprika powder


  1.  Dredge and dust the liver in the seasoned flour.
  2. Heat the oil in a non-stick pan or skillet and gently cook the liver. Turn over after a few minutes to colour the offal.
  3. Add the celery and onion and keep cooking gently.
  4. Add the remaining ingredients and simmer with a cover over the pan for 15 minutes until the tomato thickens.
  5. Serve hot with green beans or just on its own.
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