Sheep/Lamb Liver
Lamb Liver is a gourmet and nutritional delight! It is a great source of protein, iron, and Vitamin A and always pairs well with the classic bacon and caramelized onions. You don't have to eat a lot of liver to get the nutrients that you need.
Cooking: Pan frying or searing is the most popular way of cooking lamb liver
When you cook lamb liver for long with salt, it quickly releases all its water and gets tough and chewy. The best way to cook the liver is to reduce cooking time to 5 minutes in total. Lastly, never add water while cooking the liver. The liver has a thin membrane on it. Always remove that membrane and then cut it into small cubes. Sprinkle a little salt on the raw liver and leave it for 15 minutes. Then wash it thoroughly removing all blood veins.
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