I just opened up my package of grass fed lamb livers I received from my local rancher. I first noticed that they really didn't have a smell...until I started cutting into it. Now I think they smell faintly fruity--like plums. Anyone else share this experience? Certainly not a bad thing. My mind in churning how to combine them in something that involves the juniper berries I just bought!
While we're on the subject, any lamb liver recipe suggestions out there? I read that bacon+onions is a common one, and I plan on trying it out next week, I think. Right now I've got the liver I used mixed up meatballs, finishing in the oven. :)