UK | Waitrose has revealed that ‘forgotten cuts’ are firmly back in favour, with sales of lamb’s liver, kidneys, and heart steaks soaring.
This revival has been fuelled by the rise of nose-to-tail eating, a craving for the comfort of ‘grandma-style’ recipes, and a much more mindful approach to food waste.
Forgotten cuts are officially back on the menu! We’re seeing a shift as food lovers move beyond the basics to experiment with nose-to-tail cooking.
"This is driven by a mix of factors: social media has made mastering ‘Grandma-style’ techniques much easier, and there’s a more mindful approach to food waste. Since these aren’t as pricey as the ‘usual’ cuts, they’re also incredibly accessible," said Libby Nicolls, Meat Counter Buyer at Waitrose.
"By embracing ‘nose-to-tail’ eating, people are rediscovering that foods from lamb kidney to ox tail are actually the secret to getting that incredible, deep, restaurant-quality flavour at home.”
Compared to this time last year, sales for:
- Lamb liver +33 percent
- Lamb kidneys +25 percent
- Lamb hearts +91 percent
- Beef rump heart steak +88 percent
Compared to this time last year, searches on Waitrose online for:
- ‘Lamb liver’ +54 percent
- ‘Ox tail’ +76 percent
- ‘Lamb neck’ +28 percent
Compared to this time last year, recipe searches on Waitrose online for:
- Lamb’s liver with caramelised onions +200 percent
- Ox cheek stew 20 percent
- Lamb (neck) and pepper stew +52 percent
Emer Lowry, Nutritionist at Waitrose, commented that lamb heart, liver, and kidneys are great natural sources of Vitamin B12, iron, and other micronutrients, which provide energy and support the immune system. They also provide a rich source of protein for those wanting to add more high-quality, nutrient-dense foods into their diets.
This revival is being led by some of the UK's most iconic kitchens, with these 'forgotten cuts' taking centre stage on menus, from the legendary crispy pig’s head at St. JOHN, to Mangal in Dalston, who continue to set the bar with their signature lamb liver skewers. This trend has also been seen across social media with content creators.
"When you're tackling something as lean as lamb hearts, the marinade is your best friend - not just for the punch of flavour, but for the texture. I always recommend at least two hours, though overnight is where the magic happens," added Paul Gamble, Senior Innovation Chef at Waitros.
"A simple base of olive oil, lemon juice, and woody herbs like rosemary or thyme works wonders; the acid gently breaks down those hard-working muscle fibres long before they even hit the pan.”
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