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Thread: So I bought a big slab of fresh lamb liver...

  1. #1
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    Apr 2011
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    New Zealand
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    Question So I bought a big slab of fresh lamb liver...

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    Now what do I do with it so that I can convince my family (and me!) to eat it? Anyone got any good recipes that disguise the flavour/texture a bit?

  2. #2
    Join Date
    Jan 2011
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    Orem, UT
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    Watching post with baited breath. Just took out some sliced beef liver from the freezer. I have never had liver in my life! Make me a lover the first time around, homies!
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  3. #3
    Join Date
    Oct 2010
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    Port Townsend, Washington
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    My dh (the chef) simply pats it dry, slices it (1/4"-3/8" thick), coats it in masa harina (not primal, but gluten-free and it won't kill you in such small quantities!) adds salt & pepper and pan fries it over high heat briefly in butter or lard (a few min.) Delicioso!

    Here's a link to the Nourishing Traditions recipe:
    Recipe: Liver & Onions

    And here's a recipe to turn the leftovers into paté, if you wish.

  4. #4
    Join Date
    Oct 2010
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    New Zealand
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    Liver and onions is always good
    Fry off slivers of livers and sliced onion rings together in butter/lard etc until nicely browned.

    This with mashed potato and gravy used to be a weekly favourite in my house when I was a kid.

  5. #5
    Join Date
    Apr 2010
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    San Francisco
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    I usually soak it in water for an hour or so (I think it gets rid of some of the "livery" flavor that I'm not a huge fan of), then pat dry and slice into two-inch strips.

    Chop up some bacon and cook it in a cast iron skillet, and when the bacon is crispy, pull it out and drain off/save all but a tablespoon of the bacon fat. Toss the liver in and cook for a few minutes in the remaining fat (not too long, you want it medium at most, otherwise it will be mealy), then toss the bacon bits back for a few seconds to warm up and serve.

    I've done this with both beef and lamb liver, and it's delicious every time.

  6. #6
    Join Date
    Aug 2009
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    Southern California
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    I'm a former liver hater and current liver enjoyer (though not desirer yet--working on that). I think one key is not overdoing to cooking. Dry, shoe leather liver is terrible. Have the heat high enough to get a nice crust on the outside while leaving the inside just a touch pink. Oh, and butter or bacon fat and grilled onions are a great help as well.
    Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

  7. #7
    Join Date
    Apr 2011
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    1
    Fried Caves liver is the best thing in the world. I'm not sure how to prepare it but i highly suggest you find out if you want to eat liver. Further more if you or anyone has any interesting Recipes to share, share them here really fat foods

  8. #8
    liver stroganoff - rich, creamy and completely amazing. just throw in some onion and mushroom with a load of butter. when cooked take out then add the liver (literally for no more than 2 minutes) throw back in the onions and mushroom with some wine and some dairy of some kind. give it a few minutes for the alcohol to burn off and away you go.

  9. #9
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    Apr 2011
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    San Clemente, CA
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    I bought my first pound of grass-fed beef liver tonight. I am giddy as a schoolgirl for tomorrow's dinner, but I admit -- there is backup sausage in the fridge.

  10. #10
    Join Date
    Aug 2010
    Location
    Atlanta, GA
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    I bought a package that has a lamb liver and a heart and I have not come to grips with it. I keep puttingit back in the freezer. I think I'll try the masa approach.

    I just checked the NT recipe and it says to saute it for half an hour! Can that possibly be right for a 1/2" thick slice of liver? I'm thinking shoe leather and onions for sure....
    Last edited by Adrianag; 04-29-2011 at 12:58 AM.

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