"Where they are not being used, these nutrient-dense "forgotten meats" represent a significant loss of nutrients from our food chain and could instead be used to support human dietary health when incorporated as part of a balanced diet. There could also be environmental benefits and less food waste if these meats were eaten more regularly."
"Consumers liked the flavour and were keen to find out more about recipes and cooking methods, as well as the value that it can offer. By exploring ways of optimising the use of nutrient-rich undervalued lamb cuts, the aim is to increase the sustainability of the supply chain, reduce waste and guide new marketing opportunities."
Offal such as liver, heart, tongue, and kidneys is cheap and dense in vitamins and minerals and could serve as nutrient-rich staples. Traditional British offal dishes include pig's head terrine (brawn) and plaited pig intestines (chitterlings), but offal consumption has declined while muscle cuts dominate diets. Taste tests with lamb's liver in dishes like stroganoff, faggots, and pâté produced positive consumer reactions and interest in recipes and cooking methods. Greater use of undervalued cuts can reduce waste, improve supply-chain sustainability, and create new marketing and dietary opportunities.
Read at Mail Online
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