Lamb liver

Lamb liver is a delicate offal sourced from young sheep. It has a mild, slightly sweet flavour and is notably less bitter than beef or pork liver. In the kitchen, it is most commonly prepared by quick pan-frying with onions, garlic and herbs such as rosemary or thyme. Overcooking makes it tough, so it is important to keep it pink and tender inside. It is a rich source of iron, vitamin A, B vitamins and protein. Lamb liver is especially popular in Mediterranean and Middle Eastern cuisines, where it is considered a true delicacy.