Lamb Liver

Name: Lamb liver — a tender, fine-textured, mild, slightly sweet liver, much more delicate than beef liver, and the favourite of many offal eaters. It is quick to cook, and used in pan-fried dishes, Middle Eastern grills, and pâtés.

Description

Lamb's liver is smaller and more tender than beef liver, with a gentler taste, and is widely available in Britain, the Mediterranean, the Middle East and Australia. It is a classic of English liver and bacon, Greek sikotakia, Turkish ciğer (grilled liver), and Lebanese kibbeh and kabda dishes.

Like all liver, it is rich in vitamin A and other nutrients, and is best eaten in modest amounts. It cooks within minutes, and should be left slightly pink in the middle at most, and not be overcooked, since overcooked liver is dry and bitter.

Main nutrition value

Offal is dense in nutrients, including vitamin B12, iron, zinc and other minerals and B vitamins, and much cheaper than muscle meat. Lamb liver is very rich in vitamin A, vitamin B12, folate, iron and copper.

How best to be consumed

Lamb liver is sliced thin, and cooked quickly.

1. Remove any membrane and tubes, and slice into thin pieces about 1 cm thick.
2. Soak in milk for 20 to 30 minutes for a gentler taste, and dry.
3. Pan-fry in butter or oil for 1 to 2 minutes per side, with onion, sage or bacon, until just cooked, with a hint of pink.
4. Grill on skewers with onions and peppers, brushed with oil and spices.
5. Eat small portions, and no more than about once a week.

Overconsumption could cause…

Lamb liver is highly nutritious, but must be eaten in moderation.

1. Excess vitamin A (retinol) from eating liver often, which can harm an unborn baby, so pregnant women are usually advised to avoid liver or eat it very rarely.
2. Too much iron and copper for people with haemochromatosis or Wilson's disease.
3. Dietary cholesterol, which is higher in organ meats, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people.
4. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.
5. Foodborne illness from undercooked liver, so cook it until no raw red remains.

GroupsOrgan MeatsMammals (red meat)High proteinLow sodiumRich in folateRich in ironRich in seleniumRich in vitamin ARich in vitamin B12Rich in zincFresh

Related foodsBeef LiverPork LiverBeef HeartSweetbreadsBeef KidneyLamb Kidney

Wikipedia — Liver (food), used for origin, naming and history: https://en.wikipedia.org/wiki/Liver_(food)