Anyone here know about lamb's liver?
I have a lamb's liver in my freezer and I have no idea if it is a strong taste or not...I've used chicken livers before only to make pate, and have steered away from beef liver as my last experience with beef liver was rather disgusting. I've searched online for lamb liver recipes, and they all come up with a variation of liver and onions. Anyone here have some ideas? Keep in mind I need to disguise this for my family! (My teenage daughter will go on a hunger strike if she knows what I'm cooking up!)
"If you're afraid of butter, use cream." --Julia Child