Customers are returning to classic “forgotten cuts” of meat as they increasingly embrace nose-to-tail cooking, with the sales of lamb hearts increasing by 91% year on year
A desire for “granny style” recipes has seen a surge in liver, kidneys and lamb heart sales. Customers are returning to classic “forgotten cuts” of meat as they increasingly embrace nose-to-tail cooking.
Supermarket Waitrose has seen a spike in sales of lamb hearts by 91% compared to this time last year.
And sales of lamb liver and lamb kidney have increased by 33% and 25% respectively.
The shop said the renewed interest in these cuts was partly inspired by an online trend which sees older people filmed cooking their nostalgic recipes.
Earlier this year, content creator Kate Keogh’s video showing her making a neck-of-lamb stew with her mother, Jane, received thousands of likes and comments on Instagram.
The supermarket said people were also opting for the alternative cuts because they are cheaper and as part of a more mindful approach to food waste.
Libby Nicolls, a meat-counter buyer at Waitrose, said: “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.
“By embracing ‘nose-to-tail’ eating, people are rediscovering that foods from lamb kidney to oxtail are actually the secret to getting that incredible, deep, restaurant-quality flavour at home.”
Waitrose said searches for oxtail on its online shopping website have risen by 76% in the last year, as have searches for lamb liver and lamb neck.
Recipe searches for lamb’s liver with caramelised onions, lamb (neck) and pepper stew, and ox-cheek stew had increased by 200%, 52%, and 20% respectively.
Emer Lowry, a nutritionist, said that restaurants using different cuts on their menu were also inspiring the trend.
She added: “Lamb heart, liver, and kidneys are great natural sources of Vitamin B12, iron, and various other micronutrients, which provide energy and support immune systems.
“They also provide a rich source of protein for those wanting to add more high-quality, nutrient-dense foods into their diets.”