What to do with Lambs liver?

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Replies

  • Stephanie_dee
    Stephanie_dee Posts: 21
    My hubby dry fries it. He cuts it up into quite thin slices and just fries it on both sides and eats it like that. :-) I'm not a fan of liver though, can't get my head around the texture!

    There's tons of recipes online for using it in family meals too... I did look into it before I tried it!
  • MrsSWW
    MrsSWW Posts: 1,585 Member
    Mix plain flour with a generous amount of pepper and a little smoked paprika, dip the liver into it,shake off the excess and shallow fry in a small amount of olive oil, lift out as soon as the flour has browned and set to one side (bowl advised as it'll be oozing). To the pan add some finely chopped bacon to crisp, then add onions and some button mushrooms. Once these have started to soften stir in another spoonful of the flour, add a dollop of tomato puree, and some good wholegrain mustard - this will form a roux - keep stirring for a few minutes more to cook the flour through and then slowly add water to thicken to the desired consistency. Once your gravy is ready return the liver to the pan and cook to your taste (I love a bloody steak but couldn't eat liver like that). Serve with mashed potato and steamed green vegetables such as broccoli or beans. Ooh go on, have a glass of Chianti with it too... :wink:
  • tracymnx
    tracymnx Posts: 105
    Mix plain flour with a generous amount of pepper and a little smoked paprika, dip the liver into it,shake off the excess and shallow fry in a small amount of olive oil, lift out as soon as the flour has browned and set to one side (bowl advised as it'll be oozing). To the pan add some finely chopped bacon to crisp, then add onions and some button mushrooms. Once these have started to soften stir in another spoonful of the flour, add a dollop of tomato puree, and some good wholegrain mustard - this will form a roux - keep stirring for a few minutes more to cook the flour through and then slowly add water to thicken to the desired consistency. Once your gravy is ready return the liver to the pan and cook to your taste (I love a bloody steak but couldn't eat liver like that). Serve with mashed potato and steamed green vegetables such as broccoli or beans. Ooh go on, have a glass of Chianti with it too... :wink:


    This sounds amazing!!
  • elperrogigante
    elperrogigante Posts: 17
    get a sheep's stomach, heart, and lung and use it all to make a haggis. :bigsmile:
  • wifealiciousness
    wifealiciousness Posts: 179 Member
    Mix plain flour with a generous amount of pepper and a little smoked paprika, dip the liver into it,shake off the excess and shallow fry in a small amount of olive oil, lift out as soon as the flour has browned and set to one side (bowl advised as it'll be oozing). To the pan add some finely chopped bacon to crisp, then add onions and some button mushrooms. Once these have started to soften stir in another spoonful of the flour, add a dollop of tomato puree, and some good wholegrain mustard - this will form a roux - keep stirring for a few minutes more to cook the flour through and then slowly add water to thicken to the desired consistency. Once your gravy is ready return the liver to the pan and cook to your taste (I love a bloody steak but couldn't eat liver like that). Serve with mashed potato and steamed green vegetables such as broccoli or beans. Ooh go on, have a glass of Chianti with it too... :wink:

    Sounds great! The Liver is currently soaking in milk and I'm looking forwards to dinner tonight. That is providing that no-one throws themself under any of my trains today and I can get home in time to cook it!
  • DizzyLinds
    DizzyLinds Posts: 856 Member
    One of my favourite dinners is lambs liver with bacon and onions...nice rich gravy served with green veg and maybe new potatoes. Yummy and lots of iron!
  • wifealiciousness
    wifealiciousness Posts: 179 Member
    Bad news guys.... I followed the advice but neither of us liked it too much. The flavour isn't bad, its just too intense! I think if I'd just used a small amount and chopped it smaller, there would have been more crispy outside bits which were the nicest! I would cook it again, but as a flavour rather than the staple protein I.e. use it to flavour a stew (like chucking dome Bacon in) rather than planning a meal around it! Thanks for the advice though!
  • kenazfehu
    kenazfehu Posts: 1,188 Member
    I'd give it to the dog.
  • wifealiciousness
    wifealiciousness Posts: 179 Member
    I'd give it to the dog.

    HAHA too late.
  • firedupfriend
    firedupfriend Posts: 140 Member
    LOVE LIVER.....

    In fact, I had it for supper last night.

    Little olive oil, fry oinions, add liver, cook slowly. Use juices to make a lovely gravy.

    I use to love eating it with mash potatoes, now I mash cauliflower instead.

    Healthy and heavenly.

    Enjoy!!!!!!!!!!!!!

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