it's all about offal... - Simply Beef and Lamb

it’s all about offal... 

To enjoy a really nutritious meal why not try a variety 

of delicious meal ideas using beef and lamb offal. 

Your guide to what’s available in today’s 

marketplace and how to buy, store, 

prepare and cook offal. 

Recipe photography by Steve Lee 

If you would like a copy 

of our beef or lamb guides 

please call the special number 

0870 428 6154* 

For more recipe ideas visit the 

following website 

www.beefyandlamby.co.uk 

*Calls to this number charged at no more than 10p per minute from a BT line 

The English Beef & Lamb Executive, 

Graphic House, Ferrars Road, 

2 

Huntingdon, Cambridge PE29 3EE 

1

what to look for while shopping... 

What is offal? 

Offal is the name given to the edible internal parts of animals 

produced for food. These include the perhaps more wellknown 

products such as oxtail, tongue, kidneys and liver to 

the more speciality cuts such as sweetbreads, fries, tripe, and 

the parts not regarded as traditional cuts such as ox cheek, 

suet, feet and oxtail. 

Offal offers a whole extra range of unusual 

and exciting tastes and textures which are 

quite unlike those of muscle meat, however 

few people know how to prepare or cook 

these products. 

The aim of this guide is to provide you 

with comprehensive details on what to 

look for when buying offal cuts, how to 

prepare them and also included are several 

tasty recipe ideas for you to enjoy. 

Buying and storing offal 

The shelf life of offal is short and ideally it should be used 

on the day of purchase. When buying loose from a butcher 

or meat counter it should look fresh, clean and moist with 

no dry patches and have an even colour and texture. Offal 

should smell fresh without a stale or strong odour. 

Always leave pre-packed offal in its original packaging until 

required for cooking and adhere to any ‘use by’ dates. 

As with all raw meat, store offal covered at the bottom of 

the refrigerator and away from cooked foods. 

When opening pre-packed or vacuum packed offal, there 

may be, as with other cuts of meat, a slight odour, but this 

should soon disappear. 

2 3

choosing your offal... 

Liver 

Ox (beef) Liver 

Normally taken from mature cattle and is the least expensive liver of all. It is coarse in 

texture with a strong flavour and is not really suitable for grilling or frying, but suited to 

moist, slow cooking methods such as stewing or braising. 

Kidney 

Kidney has a distinctive taste that varies according to the variety and is used to add depth 

and flavour to dishes. 

Ox (beef) Kidney 

Particularly economical with a strong flavour. Requires careful, long, slow cooking to 

tenderise. A classic ingredient for stews and pies, such as Steak and Kidney. One ox kidney 

weighs around 675g (1½lb) and will serve around 3-4 people. Sometimes you may get ox 

kidney still encased by a jacket of firm, creamy fat known as suet which can then be used 

in some pastries and puddings. 

Lamb’s Liver 

Lamb’s liver is by far the most popular of all and if cooked properly it can be tender, very 

tasty and an excellent supper dish or as an ingredient in pâtés or stews. 

Lamb’s Kidney 

The mildest flavour with a good texture and best served grilled or pan-fried. They are 

usually sold ready-trimmed and require very little preparation and cook very quickly. 

4 5

choosing your offal... 

Heart 

Once a valued and popular dish it is very nutritious with very little waste and with a unique 

texture and flavour. 

Ox (beef) Heart 

The largest variety of all and very economical. It has a thick, strong muscle, so long, moist, 

slow cooking is required to tenderise. The average ox heart weighs around 1-1.5kg (2.2-3.3 

lb) and is suitable for 5-6 generous portions. 

The hearts’ natural cavities lends itself to stuffing, but should be moist enough to self-baste 

the heart during cooking to retain any succulence. 

Lamb’s Heart 

The smallest of all and suitable as a single portion. The muscle is finer than ox or calves 

heart and ideal stuffed, then braised and sliced. 

Tongue 

Ox (beef)Tongue 

Sold fresh or cured (in brine or pickled), 

which enhances the flavour and improves 

the overall colour. Fresh ox tongue weighs 

on average around 1.3-1.8kg (3-4lb) and 

requires long, slow cooking for at least 

3-4 hours to tenderise before peeling and 

pressing. 

Lamb’s Tongue 

Much smaller than ox tongue weighing 

between 225-375g (8-12oz) each and 

like ox tongue is sold fresh or cured 

and predominantly eaten cold. Recently, 

poached or sautéed lambs tongues dishes 

have become very fashionable in some 

Michelin-starred restaurants. 

Oxtail 

This continues to make a steady comeback 

with slow food enthusiasts and restaurants, 

especially during the winter months. Oxtail 

is generally sold cut into individual portions 

at the natural joint. 

It requires long, slow, moist cooking (for 

around 3-4 hours) and is transformed into 

meltingly tender meat with a rich, smooth 

flavour that literally falls from the bone. 

6 7

seasonal specialities... 

8 

Many of these speciality cuts can be ordered from your retailer 

Lamb Sweetbreads 

These are thymus and parathymus glands situated 

in the neck and above the heart of a young 

lamb. They have a delicate flavour with a 

smooth, velvety texture and are very popular 

with restaurant chefs. As butcher shops do 

not normally sell sweetbreads as a regular 

stock item (unless you live in an area with a 

large ethnic community), most will be happy 

to supply them given a few days notice. These 

glands are seasonally associated with spring lamb 

as the glands diminish in size rapidly as the animal 

grows. Calves/Calf sweetbreads are no longer available in 

the UK. 

To prepare and cook sweetbreads 

Sweetbreads can be sautéed, braised, poached, grilled, fried and even roasted. To prepare sweetbreads soak 

in cold water (changing the water several times) for a couple of hours to remove any blood and to produce 

a whiter appearance. After soaking, the sweetbreads should be briefly poached, skinned and trimmed then 

shallow fried. 

Lamb Fries 

These are the testicles of a lamb and are readily 

available from retailers serving the Arabic 

community, but most butchers will be happy to 

supply lamb fries, given a few days notice. They 

have a delicate, sweet flavour and are much prized 

around the world. 

To prepare and cook lamb fries 

Simply blanch in boiling water for a few minutes, 

then refresh in ice-cold water. Using a sharp 

knife skin each testicle (or your butcher can 

prepare them for you) then dip in a light batter 

and quickly fry in olive oil or butter. 

Do not overcook as they will become tough 

and rubbery. 

Tripe 

This comes from the stomach of cattle. It is obtained from 

the first three of the four stomachs: the rumen (that is plain 

in texture and also known as smooth or blanket tripe), the 

reticulum (also know as honeycomb tripe as a result of the 

appearance) or the omassum (also known as the book or 

bible tripe, named after its book-like appearance and is the 

most delicate). 

To prepare and cook tripe 

Tripe is sold cleaned, washed and blanched (or often fully cooked). It is 

creamy white in colour and has a distinctive flavour, easily digested and 

very nutritious. Allow 100-175g (4-6oz) per portion. 

Suet 

This is the hard, white crumbly fat located around the 

kidneys and loins of an ox or sheep. Beef suet is readily 

available and used for making pastry (hot water crust) and 

steamed puddings, such as steak and kidney pudding. Fresh 

suet can be purchased separately from independent butchers 

and processed suet (including low fat) is available from 

independent shops and supermarkets. 

Cow Heel 

Historically cow heel was popular in the cattle market 

towns of the North, particularly in Lancashire and Yorkshire 

and used to enrich stews or soups or cooked and jellied, 

then served cold. But today cow heel is very popular with 

certain ethnic communities in the UK and is easily digested. 

To prepare and cook cow heel 

Simply wash cow heel well and either marinate to tenderise, or use as 

required in soups and stews. The cooking time is normally less than oxtail 

(about 2-3 hours). 

9

cooking and preparing kidney... 

Kidney 

Kidneys should be plump, firm and surrounded with a thin membrane. If you buy kidneys 

with the suet still attached it should be creamy white in colour. Carefully peel or cut any 

suet away from the kidney, chop finely or whizz briefly in a food processor and use the 

suet as required. 

Individual Steak and 

Kidney Pies 

Serves 4 

Preparation time: 20 minutes 

Cooking time: 2 hours 45minutes 

Ingredients: 

450g/1lb braising or stewing steak, cut into 

2.5cm/1inch cubes 

225g/8oz ox kidney, cored and cut into small chunks 

15ml/1tbsp sunflower oil 

1 onion, peeled and sliced 

100g/4oz chestnut mushrooms, quartered 

15ml/1tbsp plain flour 

450ml/3/4pint good, hot beef stock 

1 sachet bouquet garni 

200ml/7floz stout or brown ale 

Salt and pepper 

500g/1lb 2oz prepared shortcrust pastry 

1 egg, beaten 

Method: 

1. Heat the oil in a large casserole dish and cook the 

beef for 3-4 minutes until brown. 

2. Add the onion and mushroom and cook for 4-5 

minutes until coloured. Add the kidneys and cook 

for 1-2 minutes. Sprinkle over the flour. 

3. Add the stock, bouquet garni, stout and seasoning. 

Bring to the boil, reduce the heat, cover and 

cook for 2 hours until the meat is tender. Remove 

the bouquet garni and spoon the mixture into 4x 

300ml/1/2pint individual pie dishes. 

4. Preheat the oven to gas mark 5, 190°C/375°F. 

Roll out the pastry and cut out four lids 

1cm/1/4inch larger than the surface of each dish. 

Dampen the edges of each dish with a little water 

and place the pastry lid on top of the meat filling. 

5. Trim off any excess pastry and lightly press the 

edges to seal. Brush with beaten egg and bake for 

35-40 minutes until the pastry is golden. 

6. Serve with fat chips and seasonal vegetables or 

salad. 

1. Remove any suet and connective tissue. 

2. Peel away any outer membrane. 

3. Cut the kidney in half lengthwise and 

with a sharp knife or scissors remove the 

fatty central core. 

4. The kidney is now ready for cooking. 

10 For the nutritional values of this recipe, go to page 21 

11

ecipes for kidney... 

Sausage and Kidney Casserole 

Serves 4 


Cooking time: Under 2 hours 

Ingredients: 

4 lamb’s kidneys, cleaned and cut into quarters 

Salt and freshly milled black pepper 

450g/1lb lamb or beef sausages 

1 small onion, peeled and chopped 

2 leeks, thinly sliced 

2 medium carrots, peeled and sliced 


1-2 fresh bay leaves 

450ml/3/4pint good, hot lamb or vegetable stock 

10ml/2tsp English mustard powder 

1 x 400g can chopped tomatoes 

45ml/3tbsp freshly chopped flat-leaf parsley 

Herb Dumplings: 

175g/6oz self-raising flour 

Salt 

75g/3oz butter, cubed 

30ml/2tbsp freshly chopped flat leaf parsley 

60ml/4tbsp cold water 

Method: 

1. Preheat the oven to Gas mark 3, 170°C/325°F. 

2. Place the kidneys into a small bowl and season. 

3. Heat a large non-stick pan under moderate heat 

and dry fry the sausages for 5-7 minutes. 

4. Add the kidneys and cook for 2 minutes until 

brown. Transfer to a 1.2L/2pint ovenproof casserole 

dish. 

5. Add the vegetables to the frying pan and cook for 

3-4 minutes until brown and transfer to a casserole 

dish. Sprinkle over the flour. 

6. Stir in the remaining ingredients, cover and cook 

in the oven or on the hob for 11/2 hours, stirring 

occasionally. 

7. Prepare the dumplings: place the flour, salt and 

butter in a large bowl, rub the butter into the flour 

with your fingertips and add the herbs. Stir in 

enough water to form a smooth dough and shape 

into 8 evenly-sized dumplings. Cover and set aside. 

8. 20 minutes before the end of cooking, remove the 

stew from the oven, add the dumplings and return 

to the oven uncovered. 

9. Remove the bay leaves before serving. 

Devilled Lamb’s Kidneys 

on Toast 

Serves 4, as a starter, 2 as a brunch dish 


Cooking time: 5 minutes 

Ingredients: 

4 lamb’s kidneys, cleaned and cut into chunks 

15ml/1tbsp extra virgin olive oil 

5ml/1tsp mango chutney 

5ml/1tsp curry paste 

15ml/1tbsp Worcestershire sauce 

15ml/1tbsp hot water 

Grated zest of 1 lemon 


2-4 slices of thick granary bread or brioche, lightly 

toasted 

To garnish: Fresh tarragon leaves 

Method: 

1. Heat the oil in a large shallow frying pan and 

cook the kidneys for 3-4 minutes or until brown. 

2. Add the chutney, curry paste, Worcestershire 

sauce, hot water, lemon zest and seasoning. Heat 

through for 1-2 minutes. 

3. Spoon the mixture over the toast, garnish with 

the tarragon and serve immediately. 

Tip: 

If preferred use as a filling for jacket potatoes. 

12For the nutritional values of this recipe, go to page 21 For the nutritional values of this recipe, go to page 21 

13

cooking and preparing heart... 

Preparing heart (for pan-frying) 

1. With a sharp knife remove the tubes 

from the top of the heart. 

Preparing heart (for stuffing) 

2. Trim away any excess fat from the 

surface of the heart. 

Stuffed Braised Lamb’s Heart 

Serves 4-6 


Cooking time: Under 2 hours 

Ingredients: 

4 prepared lamb’s hearts 

8 streaky bacon rashers 

Onion and Mushroom Stuffing: 

40g/1½oz butter 

1 small onion, peeled and chopped 

50g/2oz mushrooms, chopped 

75g/3oz sausagemeat 


15ml/1tbsp freshly chopped tarragon 


2.5ml / ½tsp ground mace 

1 small egg, beaten 

Braising Sauce: 

15ml/1tbsp olive oil 


200ml/7fl.oz good, hot beef stock 

1 x 200g can chopped tomatoes with garlic 

Dash Tabasco sauce, optional 

100ml/3½fl.oz red wine 


Method: 

1. Preheat the oven to gas mark 4, 180°C/350°F. 

2. Prepare the stuffing, heat half the butter in a large 

non-stick pan and cook the onion and mushrooms. 

Transfer to a large bowl and stir in the remaining 

ingredients. 

3. To make the braising sauce, heat the oil in the same 

frying pan, add the flour and cook for 1-2 minutes. 

Gradually add the stock, tomatoes, Tabasco (if used) 

and wine. Bring to the boil, reduce the heat, season 

and simmer for 5 minutes. Add the parsley, cover and 

set aside. 

4. Season the hearts and spoon the stuffing mixture 

into the cavity of each. Wrap with the bacon and 

secure with butcher’s string. Heat the remaining 

butter in the same frying pan and brown the hearts 

on both sides. Transfer to a roasting dish. 

5. Pour over the sauce, cover and cook for 2 hours, 

or until the hearts are tender. 

6. Remove the butcher’s string, slice and serve with 

creamy mash and seasonal vegetables. 

3. Spoon the stuffing into the cavity and 

press down firmly with a teaspoon. 

4. Secure the stuffing with wooden skewers 

prior to cooking. 


15

cooking and preparing tongue... 

Tongue step by step 

Preparing Tongue 


Cooking time: 3½ hours 

Ingredients: 

1.3kg/3lb pickled ox tongue, soaked 

in water overnight 

2.8L/5pints cold water 

1 large onion, peeled and cut in half 

lengthways 

2 fresh bay leaves 

Small bunch fresh thyme 

Small handful black peppercorns 

1. Place the tongue in a large deep pan. Add the 

water and the remaining ingredients, bring to the 

boil, reduce the heat, cover and simmer for 3 hours, 

turning occasionally. 

3. Curl the tongue around the inside of a 13-15cm/ 

5-6inch deep cake tin or soufflé dish. Cover the 

top of the tin with cling film. Place a saucer (slightly 

smaller than the tin) on top of the tongue, weigh it 

down heavily with tins or measuring weights. Leave 

for several hours or overnight until cold and set. 

2. Transfer the tongue to a chopping board and when 

the tongue is cool enough to handle, skin and 

trim away any fat or gristle at the root and 

underneath the tongue. 

4. Remove from the mould and serve sliced with a 

selection of pickles. 

Tip: Pressed tongue freezes well. Simply wrap in 

foil then transfer to a large plastic freezer bag and 

freeze for up to 2 months 

Pressed Ox Tongue Salad 

with Horseradish and 

Honey Dressing 

Serves 6 

Preparation time: 

45 minutes (including marinating) 

Ingredients: 

450g/1lb pressed tongue, sliced into strips 

100g/4oz dried, cooked pasta shapes 

2 carrots, peeled and cut into fine strips (using a 

swivel head peeler) 

1 celery stalk, finely chopped 

75g/3oz cherry tomatoes, halved 

1 x 100g pack baby spinach leaves 

For the salad dressing: 

45ml/3tbsp olive oil 

45ml/3tbsp red wine vinegar 

10ml/2tsp horseradish sauce or Dijon mustard 

10ml/2tsp runny honey 

15ml/1tbsp freshly chopped chives 

Method: 

1. To prepare the dressing, place all the dressing 

ingredients into a screw-topped jar. Place the tongue 

in a large bowl and pour over half the dressing. 

Cover and marinate for 30 minutes. 

2. Place all the salad ingredients into a large bowl 

with the reserved dressing. Add the tongue and toss 

gently. 

3. Serve with crusty bread. 

Tip: 

Serve sliced ox tongue with a selection of pickles 

or as a sandwich filling. Keep any left-over tongue in 

the refrigerator and use within 3 days. Alternatively 

pressed tongue freezes well for up to 2 months. 


17

ecipes for liver... 

Pan-Fried Liver and Onions 

with Sage 

Serves 4 


Cooking time: 15 minutes 

Ingredients: 

450g/1lb lamb’s liver, sliced 



1 small handful fresh sage leaves, finely chopped 

175g/6oz smoked back or streaky bacon, cut into 

pieces or pancetta cubes (optional) 

1 medium onion, peeled and finely sliced 

5ml/1tsp olive oil 

45ml/3tbsp good, aged balsamic vinegar 

350ml/12floz good, hot lamb stock 

Method: 

1. In a shallow bowl mix together the flour, seasoning 

and sage leaves. Toss the liver in the seasoned flour. 

2. Heat a large non-stick frying pan and dry fry the 

bacon or pancetta (if using) with the onions for 

3-4 minutes until crispy. Remove and keep warm. 

3. In the same pan heat the oil and cook the liver for 

1-2 minutes on each side, to seal. Remove the liver 

from the pan and keep warm with the bacon. 

4. Add the balsamic vinegar to the pan and stir in 

the stock, return the liver and bacon to the pan and 

simmer for 5 minutes. 

5. Serve with crispy onions, crushed new potatoes 

and carrots. 

Coarse Liver Pâté 

Serves 6-8 


Cooking time: Under 10 minutes 

Ingredients: 

375g/12oz ox liver, trimmed 

225g/8oz pancetta cubes or finely chopped streaky 

bacon 

2 shallots, peeled and finely chopped 

1 garlic clove, peeled and finely chopped 

15ml/1tbsp freshly chopped thyme 


2.5ml/1 level tsp cayenne pepper 


15-30ml/1-2tbsp Cognac or brandy 

25g/1oz melted butter, optional 

To serve: Crusty bread or Melba toast 

To garnish: Fresh bay leaves and redcurrants, optional 

Method: 

1. Heat a large non-stick pan and cook the pancetta 

or bacon for 4-5 minutes until golden brown. 

2. Add the liver, onion, garlic, herbs, seasoning and 

Cognac or brandy. Cook for 1-2 minutes until the 

liver is brown, but still slightly pink in the middle. 

Cool slightly. 

3. Transfer the mixture to a blender or food 

processor and coarsely blend with the melted butter 

(if used). 

4. Cool for 20-30 minutes, then spoon into 

4 x150ml/¼pint small ramekin dishes. 

5. Garnish with fresh bay leaves and cranberries or 

redcurrants and serve with crusty bread or Melba 

toast. 

Tip: 

This recipe works well with lamb’s liver (use 

450g/1lb) and will fill 6x150ml/¼pint ramekin dishes. 

18For the nutritional values of this recipe, go to page 21 

For the nutritional values of this recipe, go to page 21 

19

ecipes for oxtail... 

nutritional values... 

RECIPE CALCULATIONS 

Typical nutritional values per portion excluding serving suggestions 

Individual steak and kidney pies 

Per portion with calculation based on recipe making 

4 pies 

Energy 3629kJ /868kcal Saturates 15.0g 

Protein 45g Iron 8.0mg 

Fat 48g 

Pressed ox tongue salad with 

horseradish and honey dressing 


6 portions 



Fat 24g 

Sausage and kidney casserole 


4 portions 



Fat 45g 

Pan fried liver and onions with 

bacon and sage 


4 portions 



Fat 15g 

Braised Oxtail with Star Anise 

Serves 6 


Cooking time: 3 hours 40 minutes 

Ingredients: 

2kg/4lb 8oz oxtail pieces 


45ml/3tbsp sunflower oil 

1 large onion, peeled and sliced 

4 large garlic cloves, peeled and finely chopped 

1 x 5cm/2inch piece fresh root ginger, peeled and 

finely chopped 

1.4L/2½pint good, hot beef stock 

4 whole star anise 

30ml/2tbsp light brown sugar 

Small bunch fresh thyme sprigs 

Extra fresh thyme sprigs, to garnish 

Method: 

1. Place the oxtail in a large bowl and season. 

2. Heat a large non-stick frying pan and cook the 

oxtail pieces in batches for 3-4 minutes until brown. 

Transfer to a 2.8L/5pint ovenproof casserole dish. 

3. In the same frying pan cook the onion, garlic and 

ginger for 5 minutes over a moderate heat until soft, 

but not coloured and transfer to the casserole dish. 

Add the remaining ingredients, bring to the boil, 

reduce the heat, cover and cook in the oven at gas 

mark 3, 170°C/325°F or on the hob for 3½hours. 

4. Garnish with fresh thyme leaves and serve with 

potato and parsnip gratin and seasonal vegetables. 

Parsnip and Potato Gratin 

Parboil 375g (12oz) each of potatoes and parsnips, 

peeled and sliced for 10 minutes. Drain and slice. 

Grease a small oven proof or gratin dish with butter 

and layer the potatoes and parsnips. Season. Pour 

over 300ml (½pt) hot double cream and sprinkle 

over 25g (1oz) grated cheese. Bake in a preheated 

oven for 30-35 minutes at gas mark 3,170°C/325°F. 

Devilled lamb’s kidneys on toast 


2 portions 



Fat 12g 

Stuffed braised lamb’s heart 


4 portions 



Fat 41g 

Coarse liver pâté 


6 portions—does not include toast 



Fat 17g 

Braised oxtail with star anise 

Per portion based on recipe making 

6 portion s—does not include gratin 


Protein 67.7g Iron 9.4mg 

Fat 40g 

20 21 

For the nutritional values of this recipe, go to page 21

nutritional values... 

In addition to being good value for money, offal contains many of the key nutrients 

required for healthy growth. 

All offal is a good source of protein. Lamb’s liver and ox kidney are particularly good 

sources of iron, whilst tripe is low in fat. 

Liver contains a high level of vitamin A and therefore it is not recommended for 

pregnant women. 

We all need a healthy, balanced nutritious diet, but certain groups of people may 

be more at risk of becoming deficient of some of the important nutrients found 

in offal. 

Product 

Energy 

(per 100g) 

Protein 

(per 100g) 

Fat 

(per 100g) 

Saturates 

(per 100g) 

Cholesterol 

(per 100g) 

Iron 

(per 100g) 

Retinol (vitamin A) 

(per 100g) 

LAMB’S LIVER (RAW) 575kJ /137kcal 20.3g 

6.2g 1.7g 430.0mg 7.5mg 17300 micrograms 

LAMB’S KIDNEY (RAW) 385kJ /91kcal 17.0g 


OX KIDNEY (RAW) 370kJ /88kcal 17.2g 


LAMB’S HEART (RAW) 498kJ /119kcal 17.1g 


OXTAIL (RAW) 714kJ /171kcal 20.0g 


PICKLED OX TONGUE (RAW) 914kJ /220kcal 15.7g 

17.5g TRACE 78.0mg 4.9mg 0 micrograms 

22 23

it's all about offal... - Simply Beef and Lamb

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