3

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Any Thoughts on Lamb Liver?

Commented on June 25, 2015
Created March 10, 2011 at 7:34 PM

My favorite farmer is selling pastured, organic lamb liver. I picked up a few packages but haven't tried it.

Does anyone have any thoughts about lamb liver - either what it has the same health benefits as beef/calf liver (I assume it does), or whether the taste is similar?

589cad6e97a9ee080a15f55415d0ef72

(0)

on June 25, 2015
at 06:34 PM

I absolutely love lamb.

I recently ordered some lamb curry stew from PaleoOnTheGo and instantly fell in love. Check it out :)

Now lamb LIVER is a bit of a different story. You have to be careful how you prepare it or its going to turn out not tasting so good. I recommend pan cooking it for 5 minutes. Serve with parsnip mash and seasonal vegetables.

7e79f06624b66d11af49b4aeb882d57d

(0)

on July 30, 2014
at 07:58 PM

So do you slice it before cooking, or simply sear the entire steak? I soaked in milk last night and getting ready to fry bacon and onions, then we'll see what happens. Liver virgin here....

Ebb10603524dd22621c1155dd7ddf106

(19160)

on March 25, 2013
at 10:04 PM

I strongly disagree with this. Lamb and goat liver are less mild than chicken, duck, or goose liver, but much more mild than beef. Even beef liver doesn't taste/smell of urine (which I cannot say about beef kidneys, however). I have a strong suspicion the poster here is confusing kidneys with liver. That, or trolling. Trolling hard.

7cf9f5b08a41ecf2a2d2bc0b31ea6fa0

(4176)

on March 25, 2013
at 10:02 PM

do you have any friends at all?

D5cde8031564f905260ce9aa7a1f5e2c

(1160)

on March 13, 2011
at 05:21 PM

I did it two ways: First, slice thinly and toss with thinly sliced lamb stew meat, soy sauce/tamari, toasted cumin seeds, red chili flakes, salt, pepper, garlic, sezchuan peppercorns. Let marinate for at least an hour in the fridge, then stir fry in ghee or lard (or any fat you like really). You might add the liver in after cooking the stew meat for a bit, since it cooks so quickly and you don't want to overcook liver. Otherwise, I just lightly cook it in butter, salt, and pepper.

B124653b19ee9dd438710a38954ed4a3

(1634)

on March 10, 2011
at 11:36 PM

Lamb in general will be fairly similar to beef in it's nutrient profiles. But typically lamb is raised better so a better chance of quality. Though in meat cuts will always be much fattier. mmmm

39a1a0bc7855c084ac59df60fdf9c0dd

(1505)

on March 10, 2011
at 07:44 PM

May I ask how you cooked it?

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11 Answers

2
C61399790c6531a0af344ab0c40048f1

on March 12, 2011
at 04:47 PM

I love lamb's liver - very yummy. The secret is to cook it lightly - don't dry it out.

1
Cbda678b2a6bf0537d8c4ea0ce8aa9ad

(4319)

on May 31, 2013
at 06:43 AM

Love it!.........

1
Ff2851f776df5440eeaa328fef22649b

on May 30, 2013
at 08:31 PM

I just got a bag of organic lambs livers from my butcher and fried them up in a cast iron skillet with some onions, garlic, salt, pepper and a couple of dashes of dried sage. They were delicious and will definitely be making it again.

1
E35e3d76547b18096a59c90029e7e107

(15603)

on March 10, 2011
at 07:46 PM

Lamb liver is my liver of the moment. I was eating mostly chicken liver since it has about the same nutrients but less vitamin A (55,000IU versus 123,000IU) allowing me to eat more liver!, but I switched to lamb, slightly less frequently than once a week, in order to get the copper (35mg per 500g versus 2.5mg for chicken).

For taste, it's certainly closer to beef liver than chicken liver maybe slightly 'meatier' than beef. I've not had calf liver. I think chicken liver is infinitely preferable for pate, I can't even imagine how people turn lamb liver into a pate but apparently, some do. I also prefer my lamb liver more well done than my chicken liver, but am aware that this is a terrible offence in many people's eyes.

0
083f1759ac6bcee7cd5081f6d062c822

on April 16, 2011
at 06:28 PM

"Flash sear" it at high heat, but don't cook all the way through. Let it rest on paper towels for 5 minutes before eating.

0
4e184df9c1ed38f61febc5d6cf031921

(4999)

on March 13, 2011
at 10:12 AM

I eat lamb liver two or three times a week - I love it. I fry some onions in butter / lard until soft and going golden then add the thinly sliced liver for two or three minutes, salt and pepper and serve.

Using exactly the same process and adding a teaspoon of carraway seeds and a teaspoon of sweet smoked paprika to the onions before the liver goes in, and adding sour cream just before serving it, makes a very delicious meal.

0
840d227745d271a2d99d65fb5b0d13c1

(135)

on March 12, 2011
at 09:33 PM

I bought some a week ago, made some pate with it and I loved the taste of it. Definitely gonna be a staple and not to difficult to make.

0
9d43f6873107e17ca4d1a5055aa7a2ad

on March 12, 2011
at 09:15 PM

This recipe from MDA looks good http://www.marksdailyapple.com/curry-meatballs-with-a-little-offal-in-creamy-tomato-coconut-sauce/

I usually mix it chopped up into ground pork.

0
Medium avatar

on March 10, 2011
at 09:08 PM

I eat 1/4lb of grass-fed lamb liver twice a week and plan on eating 1/4lb of lamb kidney on the remaining days as soon as I can source it. It really is the most nutritious food there is.

0
D5cde8031564f905260ce9aa7a1f5e2c

on March 10, 2011
at 07:42 PM

Lamb liver was really sweet and pretty mild. I just went through a four pound package. Very tasty.

39a1a0bc7855c084ac59df60fdf9c0dd

(1505)

on March 10, 2011
at 07:44 PM

May I ask how you cooked it?

D5cde8031564f905260ce9aa7a1f5e2c

(1160)

on March 13, 2011
at 05:21 PM

I did it two ways: First, slice thinly and toss with thinly sliced lamb stew meat, soy sauce/tamari, toasted cumin seeds, red chili flakes, salt, pepper, garlic, sezchuan peppercorns. Let marinate for at least an hour in the fridge, then stir fry in ghee or lard (or any fat you like really). You might add the liver in after cooking the stew meat for a bit, since it cooks so quickly and you don't want to overcook liver. Otherwise, I just lightly cook it in butter, salt, and pepper.

-1
Cad8c39bef1f17c39ec8a83511a86289

on March 25, 2013
at 09:58 PM

Lamb liver tastes and smells like urine. Straight up. I too, have heard about the wonders of grass fed liver so I gave it a shot last night. So gross. I had to throw all of it away.

Granted, I'm no chef. But stil--no matter what I did (soaking it acid water before hand, cooking it lightly, cooking the hell out of it), it smelled like pee.

All these hip paleo people are just downing liver like it's actually good or something, so either they know something I don't know about cooking liver, or they like (or don't mind) tasting urine. I suspect it's the former.

Suggestions are welcome.

3e213830bc123f6d5cd5c54276690852

on June 24, 2015
at 09:11 AM

I agree, paleos are hip.

7cf9f5b08a41ecf2a2d2bc0b31ea6fa0

(4176)

on March 25, 2013
at 10:02 PM

do you have any friends at all?

Ebb10603524dd22621c1155dd7ddf106

(19160)

on March 25, 2013
at 10:04 PM

I strongly disagree with this. Lamb and goat liver are less mild than chicken, duck, or goose liver, but much more mild than beef. Even beef liver doesn't taste/smell of urine (which I cannot say about beef kidneys, however). I have a strong suspicion the poster here is confusing kidneys with liver. That, or trolling. Trolling hard.

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