After abstaining for about 20 years I forayed back into lambs' liver land a few months back. And what a nice surprise I got. No more the dry chewy overpowering muck of childhood. With a handful of sage and lots of black pepper, quickly fried, lambs liver turned out to be a real delicacy.
Now the family are eating it too, admittedly in the form of curry, but as long as it's going in them, I don't much care!
But, here's my question...
Today I bought just over 2 lbs of liver. I put just under half into the curry for the kids and wife and was going to eat the rest myself for dinner, breakfast and possibly lunch tomorrow.
But then a tiny alarm bell, far far away tinkled in my brain and I Googled "Is it possible to eat too much liver".
is what I found. Apparently the problem is the Vitamin A.
So, is this just Conventional Wisdom scaremongering, or should I lay off the liver a little?