Offal is the name usually given to the internal organs of an animal. Typically theses may include, liver, kidneys, heart, lungs and intestines.

In addition organs such as the brain, tongue, hooves (trotters) and other ‘non-meat’ items are generally referred to as offal.

Offal has got a bad reputation in certain societies. Sometimes this is due to memories from childhood. ‘Tripe in White Sauce’ cooked in the English manner will justifiably be one of the first nominated for many peoples ’10 Worst Foods of All Time. However, there are many great offal dishes out there and few people will go past a good pâté, often oblivious to its main ingredient being offal. There are also strong environmental reasons for eating offal.

The good news about offal is that it is usually cheap and highly nutritious.

Our offal range:

  • Chicken liver
  • Duck liver
  • Calf liver
  • Ox liver
  • Lamb hearts
  • Lambs fry
  • Lamb kidneys
  • Ox heart
  • Beef tail
  • Ox kidney
  • Lamb brains
  • Tripe
  • Pork caul
  • Sweet breads