Lambs liver cooked for 3.5 mins per side lashings of tziki , salad all pushed into a warmed pitta bread!

Such an underrated meat

I concur.

+1

With some beans and a nice Chianti.

Sorry that’s YOUR liver, not lambs liver.

Apt username garage-dweller.

Yes yum indeed, though I like mashed spuds with mine. Even better, calves liver.

Lamb’s liver for lunch today, care of The Angel Inn, Pontneddfechan. Yummy 🙂

Salivating

Usually better than calves liver in my book. I do it on a bed of fried onions and mushrooms. I deglaze the pan with Dubonnet then splosh in some Roses lime cordial.
Don’t knock it till you try it.

I’m really not a fan of offal

But it’s offal-y nice really. You need to liver little.

😛

Nope. Awful stuff.

My breakfast of choice at Pete’s Eats after a Snowdon ride is liver and bacon, peas and mash. With onion gravy of course.

A couple of local Indian restaurants do liver and kidney soaked in tandoori marinade,skewered and cooked in the tandoor,drop dead gorgeous !

Eeew.

Tried some on Skye at the Flodigarry Hotel (wanted pub food, got gourmet, not much choice in those parts!). Texture was awful and flavour waaaay to strong, like normal liver but concentrated. Obviously an acquired taste…

I’ll be cooking up a lamb liver and heart paprikash at my mate’s autumn camp out tomorrow. He’s having one of his own lamb slaughtered today so it’ll be fresh, local and tasty as it gets!

Yummy!

Ate some in Mongolia, straight out the lamb into the pan and then served with a big, slightly dirty knife. Was nicer than the fermented mares milk.

I actually like liver and bacon, also kidneys, they are really cheap too if you go to a butcher.

…and they practically give the stuff away. Better than steak when it’s what i really want to eat.

Best ever is in the old town bit of Thesaloniki, or cold as a meze in the Olympiad, Kadikoy, Istanbul, with loads of fine chopped red onion, and beer. Mmmmmmm Hungry now.

Liver, bacon, fried onions and chopped tomatoes, all baked in the oven. Served over mash with spring greens on the side. Hungry now#