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    What to do with Lambs liver?

    Posts: 179 Member
    edited January 2 in Food and Nutrition
    Hi guys,
    I have been meaning to try cooking some liver for a while, and it was on sale yesterday so I picked some up. I have *no* idea what to do with it! I'm not even sure me and the husband like it that much but it's supposed to be good for you and I'm sure I can make it yummy!

    I'm envisioning something with chorizo and butternut squash (as that what else is in my fridge!), and I'm quite a creative cook- but what you're favourite liver recipe?

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    Replies

    • Posts: 137 Member
      put them on the grill with lemon and pepper
    • Posts: 3,161 Member
      Sear on each side and eat. I like mine on the raw side and there are more benefits nutritionally.
    • Posts: 282 Member
      I usually prefer to leave the organs inside the animal - yuck. My husband loves liver and I'm clueless when it comes to how to prepare it.

      Dr. Hannibal Lecter, however, suggests serving it with fava beans and a nice chianti.
    • Posts: 168 Member
      Just because something is "supposed to be good for you", if you don't like it there is no point in eating it. I can't think of anything more disgusting to eat. However, if you really want to try it, liver goes best with fava beans and chianti.
    • Posts: 168 Member
      I usually prefer to leave the organs inside the animal - yuck. My husband loves liver and I'm clueless when it comes to how to prepare it.

      Dr. Hannibal Lecter, however, suggests serving it with fava beans and a nice chianti.

      Guess I should I have read this before I posted. hahaha I'm sure this is most people are thinking.
    • Posts: 744 Member
      I came across this recipe the other day whilst looking for butternut squash recipes:

      http://uktv.co.uk/food/recipe/aid/594579

      I've not tried it so can't comment on that but it looks quite good!
    • Posts: 3 Member
      I like to cut liver into smallish chunks, season it with salt and coat it with a little flour, and pan fry it over medium-high heat until browned.
    • Posts: 51 Member
      Yummy stuff. I make my own low fat pate with liver add the chrorizzo or baccon too! What ever you do just don't over cook it
    • Posts: 607 Member
      Lamb's fry (liver) and bacon is a family favorite in our house!

      It's important to prepare it properly. Place the liver in a bowl of luke warm salted water for about 20-30 minutes then peel off the very thin, almost clear skin-like outer coating. I find it helps to use a sharp knife to score the coating and lift it off. Also make sure to cut out any veins. This is fiddly but definitely worth it.

      Then slice thinly, coat in plain flour and fry in a pan. I also chop up some fat free bacon and fry that up with some chopped onions. Finally, add gravox and water and stir in the pan until thickened.

      Lovely with mashed potato and vegetables.
    • Posts: 585 Member
      Garbage Disposal.
    • Posts: 105
      Soak it in milk at room temperature for an hr or so before cooking, it mellows the flavour and gives it a lovely soft texture when cooked.

      Then pat dry, season with salt and lots of cracked black pepper then fry with onions. Its delicious on toast!
    • Posts: 471 Member
      I like to cook it with lots of garlic, lemon, white wine and parsley.

      This is a good, simple recipe to use (although I definitely don't use this much butter when I cook it. A drizzle of olive oil will suffice):

      http://www.krimos.co.uk/Liver.html
    • Posts: 220
      good grief! give it to the dog! lol
    • Posts: 1,623 Member
      Yum. Yep, soak it in milk, fry it with some bacon and serve over mashed potatoes.
    • Posts: 744 Member
      Seriously people...she was asking for recipes, if you don't like the stuff what the hell is the point in replying with "give it to the dog" or "garbage disposal" etc, etc. Just don't bother replying at all!! :grumble:
    • Posts: 4,698 Member
      Liver is yummy, don't listen to the nay-sayers!

      Another vote for cutting off tough and icky bits, soaking in milk and frying with bacon. Finish off cooking by adding rich gravy and braising for a couple of minutes. Serve with mash to soak up the gravy. My tummy's rumbling just thinking about it!
    • Posts: 1,613 Member
      I do mine just coated with flour & seasoning in a pan with tons of caramelized (with just water not sugar) onions.

      Great for iron levels and also mood swings. My boyfriend has severe anxiety and mood swings and having liver about once a week helps him a lot.
    • Posts: 179 Member
      I usually prefer to leave the organs inside the animal - yuck. My husband loves liver and I'm clueless when it comes to how to prepare it.

      Dr. Hannibal Lecter, however, suggests serving it with fava beans and a nice chianti.

      haha!
    • Posts: 179 Member
      Lamb's fry (liver) and bacon is a family favorite in our house!

      It's important to prepare it properly. Place the liver in a bowl of luke warm salted water for about 20-30 minutes then peel off the very thin, almost clear skin-like outer coating. I find it helps to use a sharp knife to score the coating and lift it off. Also make sure to cut out any veins. This is fiddly but definitely worth it.

      Then slice thinly, coat in plain flour and fry in a pan. I also chop up some fat free bacon and fry that up with some chopped onions. Finally, add gravox and water and stir in the pan until thickened.

      Lovely with mashed potato and vegetables.

      Thanks- it's that kind of advice that's really useful!
    • Posts: 128
      Fried lambs liver, mash and gravy with some fresh veggies on the side - ONE OF THE BEST MEALS.
    • Posts: 179 Member
      Thanks all- some really useful advice!
      Looks like I'm going to be soaking it in milk, taking out any yucky bits, then covering in flour and frying with bacon and/or chorizo! Yum!

      I've never really liked Liver before (as I think I've only had badly cooked liver!!)- but then I like (good) haggis, black pudding...... etc.

      I would never eat something just because someone said it was good for me, but it's a cheap cut, it's good for me and suppoedly great when cooked properly! Yum!
    • Posts: 471 Member
      Seriously people...she was asking for recipes, if you don't like the stuff what the hell is the point in replying with "give it to the dog" or "garbage disposal" etc, etc. Just don't bother replying at all!! :grumble:

      Yep. Takes me back to my "Fresh Sardine recipe ideas please?" post, about this time last year!

      :yawn:
    • Posts: 13,274 Member
      That sounds like something that I would give to the cat. That's what I do with chicken livers anyway. :bigsmile:
    • Posts: 3,161 Member
      That sounds like something that I would give to the cat. That's what I do with chicken livers anyway. :bigsmile:

      Do you ever contribute in a postitive way to any thread with like ACTUAL suggestions?
    • Posts: 203 Member
      I'm not a big fan of liver, but my ex was. I used to fry it (obviously not much olive oil if you're on here) with onions, garlic and cherry tomatoes and apple slices, boil up some small new potatoes and add those in and brown them. Then add thyme and black pepper. Apparently it was very nice, there might also have been a dash of red wine, but it was years ago and I can't really remember. Serve it up with some steamed broccoli.

      The liver was seasoned with paprika and pepper before frying, and there was also bacon in it.
    • Posts: 738 Member
      I'm not a big fan of liver, but my ex was. I used to fry it (obviously not much olive oil if you're on here) with onions, garlic and cherry tomatoes and apple slices, boil up some small new potatoes and add those in and brown them. Then add thyme and black pepper. Apparently it was very nice, there might also have been a dash of red wine, but it was years ago and I can't really remember. Serve it up with some steamed broccoli.

      The liver was seasoned with paprika and pepper before frying, and there was also bacon in it.

      Apple sounds like a great addition.
    • Posts: 13,274 Member
      Seriously people...she was asking for recipes, if you don't like the stuff what the hell is the point in replying with "give it to the dog" or "garbage disposal" etc, etc. Just don't bother replying at all!! :grumble:

      Or maybe we'll start feeding people to the cat when they complain! :wink:
      :laugh:
    • Posts: 179 Member
      show previous quotes

      Yep. Takes me back to my "Fresh Sardine recipe ideas please?" post, about this time last year!

      :yawn:

      I'm just ignoring them! I'd imagine they're bored!

      Actually I hate fussy eaters and hate people who judge things before trying them ("oh that "looks" disgusting".... for example. WTF does "disgusting" look like? We eat chocolate and that looks a bit like *kitten*. That surely "looks disgusting"........ )
    • Posts: 179 Member
      I'm not a big fan of liver, but my ex was. I used to fry it (obviously not much olive oil if you're on here) with onions, garlic and cherry tomatoes and apple slices, boil up some small new potatoes and add those in and brown them. Then add thyme and black pepper. Apparently it was very nice, there might also have been a dash of red wine, but it was years ago and I can't really remember. Serve it up with some steamed broccoli.

      The liver was seasoned with paprika and pepper before frying, and there was also bacon in it.

      That sounds yummy! I have a feeling I might (accidently) amalgam all those recipes together and have the weirdest meal ever!
    • Posts: 1,623 Member
      My former flatmate used to serve it in recipe she got from her German Jewish mother. Lightly fried in butter with a grated carrot salad to which a tiny bit of icing sugar had been added and then served with toast.

      Surprisingly good actually.
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