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Does lamb liver smell fruity to you?

Commented on October 18, 2012
Created October 18, 2012 at 2:30 AM

I just opened up my package of grass fed lamb livers I received from my local rancher. I first noticed that they really didn't have a smell...until I started cutting into it. Now I think they smell faintly fruity--like plums. Anyone else share this experience? Certainly not a bad thing. My mind in churning how to combine them in something that involves the juniper berries I just bought!

While we're on the subject, any lamb liver recipe suggestions out there? I read that bacon+onions is a common one, and I plan on trying it out next week, I think. Right now I've got the liver I used mixed up meatballs, finishing in the oven. :)

D41bd7b3d3b962eb0146f471eb632f56

(2029)

on October 18, 2012
at 02:13 PM

I found the same thing with my raw milk. Faintly smells like alfalfa--which is the primary grass fed to cows here. :)

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3 Answers

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194d8e8140425057fe06202e1e5822a7

(3979)

on October 18, 2012
at 06:39 AM

Liver goes really well with raw sauerkraut- it also makes improves its digestion.

Some traditionally made sauerkrauts are made with caraway seeds and juniper berries... yum!

I've never had lamb liver before but I often notice certain things smell like other things, and I love finding out why. Often it has to do with what the animal ate, or if its plant-based, food, then it's often about a shared chemical.

For example, my aloe skin gel smells like almonds after a while... but there aren't any almond products in the ingredients. There is, however, vitamin E.

Or, I once tried to make bone broth from grain-fed bones... the house smelled like a bakery.

D41bd7b3d3b962eb0146f471eb632f56

(2029)

on October 18, 2012
at 02:13 PM

I found the same thing with my raw milk. Faintly smells like alfalfa--which is the primary grass fed to cows here. :)

0
Ef777978cfeb8fbdd18d75c4f6c4cb23

on October 18, 2012
at 01:29 PM

lambs liver fried with mushrooms in olive oil and/or butter. Salt. Serve. Eat. Delicious.

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Bb3d1772b28c02da2426e40dfcb533f5

(5381)

on October 18, 2012
at 06:48 AM

I normally cant stand liver, but its delish in pate.

Onions, bacon, liver = fry, then cool

Blend with a decent big wack of butter (like a cups worth), then fridge some and freeze the rest. Bit of sweet doesnt hurt either, like a little honey. Can always add the bacon last if you want crunchy bits, but thats not how I do it. I use beef liver, but I am sure any liver would work.

I have it on cheese, or ontop of tubers.

Yum :)

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