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?
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I love lamb's liver - very yummy. The secret is to cook it lightly - don't dry it out.
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.
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.
"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.
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.
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.
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.
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.
Lamb liver was really sweet and pretty mild. I just went through a four pound package. Very tasty.
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.