Recipes ·

Go Nose-to-Tail: Cooking with Offal Made Simple

At Moore & Sons, we believe in honouring the whole animal — not just for sustainability, but because the cuts less travelled often carry the boldest flavours. Offal (organ meats) may sound intimidating, but with a few simple techniques, these nutrient-rich cuts can become family favourites.

 

🐄 What is Offal?

Offal refers to the edible internal organs and other parts of an animal often overlooked in modern kitchens. Think liver, heart, kidneys, tongue, and sweetbreads (thymus glands).

Once common in British households, offal is making a comeback thanks to nose-to-tail eating — an approach that reduces waste and celebrates every part of the beast.

 

🧄 How to Cook It Right

 

1. Liver (Beef, Lamb, or Chicken)

  • Soak in milk for 30 minutes to soften flavour

  • Pan-fry quickly with onions and sage

  • Great in pâté, stir-fries, or with mash

 

2. Kidneys (Lamb or Pork)

  • Remove membrane and rinse well

  • Sauté in butter and mustard or add to a steak & kidney pie

 

3. Heart (Beef or Lamb)

  • Marinate overnight (garlic, rosemary, red wine vinegar)

  • Grill or stew — tastes like firm steak with a rich edge


4. Sweetbreads

  • Soak, blanch, and pan-fry until golden

  • Often served with lemon, herbs, and creamy sauces

Why It’s Worth Trying

  • Affordable: Offal is often cheaper than prime cuts

  • Nutritious: High in iron, zinc, B12, and protein

  • Zero-waste ethos: Supports sustainable farming

Not sure where to begin? Ask us at the counter. We’ll prep, clean, and walk you through it — offal isn’t scary when you’ve got a butcher on your side.

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