Well it is not unknown for butchers to recycle "out of date" products by for example coating them in spiced coatings and selling them as "Ready to BBQ".
Offal should be as fresh as possible, unlike most meat which should be hung for up to three weeks to mature between killing and eating, so it follows that an unscrupulous butcher would be likely to use any older offal and mix it with fresh and then spice more than normal it to hide the flavour of the "iffy offal". ................. Do remember that Lil Bruvver is a butcher and has been since he was an apprentice with Dewhurst on leaving school 44 years ago.
There is nothing about the trade he doesn't know and little he hasn't told me about over a pint or several down the years.
