Offal Products
If you’re searching for fresh, high-quality offal available to order online for delivery, we’ve got you covered! All of our offal products, including calves liver, lamb kidneys, lamb liver and pig liver, are sourced from trusted farms, ensuring the highest standards of welfare and quality. Whether you’re preparing a traditional dish with rich calves liver, a warming winter stew with tender lamb kidneys or experimenting with pig liver in a bold new recipe, you can rely on Owton’s for fresh, expertly butchered offal meat – shop our wide selection of premium offal cuts online today!
What Our Customers Think
Tender Offal Meat, perfect for any dinner!
We are renowned for our exceptional customer service and premium quality offal meat in the south, a combination that attracts hundreds of satisfied customers every year!
Owton’s delivers across England, Scotland and Wales, using our own refrigerated vans for local areas and DPD for nationwide orders. With next-day delivery available (subject to availability) and chilled packaging as standard, there’s never been a better time to order your pork, lamb and beef offals.
A Versatile Cut of Meat
At Owton’s Butchers, we are proud of the delicious, tender offal we have to offer all year round. We have a range of liver and kidneys to offer as part of our offal range including pork, lamb and beef which can be paired with a variety of flavours – say goodbye to fatty meat and hello to a perfect-cut meal with our liver and kidney offal range.
Eating offal can introduce new, rich nutrients into your diet, whilst still being delicious. It is a perfect pair alongside a range of herbs, sauce and broth, but don’t take our word for it, browse our range of offal and place your order today!
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Frequently Asked Questions
Below, you’ll find cooking advice and recommendations on how to cook and store offal. For information about ordering, delivery and more about our products, please see our dedicated FAQs page.
Offal refers to the internal organs and other edible parts of an animal that are not traditional muscle cuts. Common examples include liver, kidneys, heart, sweetbreads, tongue, and tripe. These cuts are often rich in nutrients and are used in many traditional dishes across the world. While sometimes overlooked, offal is valued for its flavour, versatility, and affordability.
Yes, offal can be incredibly nutritious and is often referred to as nature’s multivitamin. It’s typically rich in iron, vitamin A, vitamin B12, zinc, and high-quality protein. Liver, in particular, is one of the most nutrient-dense foods available. As with all nutrient-rich foods, it’s best enjoyed in moderation as part of a varied and balanced diet.
Liver is best cooked quickly over high heat to keep it tender—pan-frying or grilling are common methods. Kidneys benefit from soaking in cold water or milk before cooking to mellow their flavour, and they’re ideal in pies or pan-fried with onions. Heart is a lean, muscular cut that works well when slow-cooked or braised to break down the fibres and enhance tenderness. Each cut has unique preparation steps, so following specific recipes can help get the best results.
Yes, offal is ideal for slow cooking and traditional comfort foods. Cuts like heart, kidney, and tongue hold up well in stews, casseroles, and savoury pies, where long, gentle cooking brings out their flavour and softens the texture. Liver can also be used, though it’s usually added later in the cooking process to prevent it from becoming tough. These dishes are also perfect for batch cooking or using more economical cuts without sacrificing taste.
Offal is naturally high in protein and packed with essential vitamins and minerals. Liver, for example, is a top source of vitamin A, iron, and B vitamins, including B12 and folate. Kidneys and heart are also excellent sources of iron, selenium, and zinc. Including offal in your diet can help support energy levels, immunity, and overall health.
Yes, most offal is naturally low in carbohydrates and high in fat and protein, making it well suited to low-carb, ketogenic, or paleo diets. Liver, heart, and kidney are especially popular among those following nutrient-dense eating plans. Just be mindful of portion sizes—particularly with liver, which is high in vitamin A and should be eaten in moderation.
Most types of offal can be frozen safely, although some are more freezer-friendly than others. Liver, heart, and kidney freeze well when stored in airtight packaging and used within 2–3 months. It’s best to freeze offal as soon as possible after purchase to preserve quality. Defrost in the fridge overnight and cook thoroughly before eating.
Offal is more perishable than other cuts of meat and should ideally be consumed within 1–2 days of purchase. Store it in the coldest part of the fridge, below 5°C, in sealed packaging or an airtight container. If you’re not planning to use it within that time, freezing is the best option to maintain safety and quality. Always check for any signs of spoilage, such as discolouration or strong odour, before cooking.