Paleo Diet and Paleolithic Diet Questions & Answers

Question

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My favorite farmer is selling pastured, organic lamb liver. I picked up a few packages but haven't tried it.

Does anyone have any thoughts about lamb liver - either what it has the same health benefits as beef/calf liver (I assume it does), or whether the taste is similar?

flag	asked Mar 10 2011 at 19:34 Lee 1,809●4●14

Lamb in general will be fairly similar to beef in it's nutrient profiles. But typically lamb is raised better so a better chance of quality. Though in meat cuts will always be much fattier. mmmm – sean Mar 10 2011 at 23:36

queen of the stone age · Answer 1 · 2011-03-12 16:47:32Z UTC

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I love lamb's liver - very yummy. The secret is to cook it lightly - don't dry it out.

answered Mar 12 2011 at 16:47

queen of the stone age
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David Moss · Answer 2 · 2011-03-10 19:46:17Z UTC

Lamb liver is my liver of the moment. I was eating mostly chicken liver since it has about the same nutrients but less vitamin A (55,000IU versus 123,000IU) allowing me to eat more liver!, but I switched to lamb, slightly less frequently than once a week, in order to get the copper (35mg per 500g versus 2.5mg for chicken).

For taste, it's certainly closer to beef liver than chicken liver maybe slightly 'meatier' than beef. I've not had calf liver. I think chicken liver is infinitely preferable for pate, I can't even imagine how people turn lamb liver into a pate but apparently, some do. I also prefer my lamb liver more well done than my chicken liver, but am aware that this is a terrible offence in many people's eyes.

Erik Cisler · Answer 3 · 2011-03-10 19:42:38Z UTC

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Lamb liver was really sweet and pretty mild. I just went through a four pound package. Very tasty.

answered Mar 10 2011 at 19:42

Erik Cisler
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	May I ask how you cooked it? – Lee Mar 10 2011 at 19:44
	I did it two ways: First, slice thinly and toss with thinly sliced lamb stew meat, soy sauce/tamari, toasted cumin seeds, red chili flakes, salt, pepper, garlic, sezchuan peppercorns. Let marinate for at least an hour in the fridge, then stir fry in ghee or lard (or any fat you like really). You might add the liver in after cooking the stew meat for a bit, since it cooks so quickly and you don't want to overcook liver. Otherwise, I just lightly cook it in butter, salt, and pepper. – Erik Cisler Mar 13 2011 at 17:21

Travis Culp · Answer 4 · 2011-03-10 21:08:23Z UTC

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I eat 1/4lb of grass-fed lamb liver twice a week and plan on eating 1/4lb of lamb kidney on the remaining days as soon as I can source it. It really is the most nutritious food there is.

answered Mar 10 2011 at 21:08

Travis Culp♦
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Bread-Eating Beelzebub · Answer 5 · 2011-03-12 21:15:49Z UTC

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This recipe from MDA looks good http://www.marksdailyapple.com/curry-meatballs-with-a-little-offal-in-creamy-tomato-coconut-sauce/

I usually mix it chopped up into ground pork.

answered Mar 12 2011 at 21:15

Bread-Eating Beelzebub
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Shmoe · Answer 6 · 2011-03-12 21:33:47Z UTC

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I bought some a week ago, made some pate with it and I loved the taste of it. Definitely gonna be a staple and not to difficult to make.

answered Mar 12 2011 at 21:33

Shmoe
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andrew · Answer 7 · 2011-03-13 10:12:28Z UTC

I eat lamb liver two or three times a week - I love it. I fry some onions in butter / lard until soft and going golden then add the thinly sliced liver for two or three minutes, salt and pepper and serve.

Using exactly the same process and adding a teaspoon of carraway seeds and a teaspoon of sweet smoked paprika to the onions before the liver goes in, and adding sour cream just before serving it, makes a very delicious meal.

John the chef · Answer 8 · 2011-04-16 18:28:49Z UTC

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"Flash sear" it at high heat, but don't cook all the way through. Let it rest on paper towels for 5 minutes before eating.

answered Apr 16 2011 at 18:28

John the chef
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Bethany · Answer 9 · 2013-03-25 21:58:31Z UTC

Lamb liver tastes and smells like urine. Straight up. I too, have heard about the wonders of grass fed liver so I gave it a shot last night. So gross. I had to throw all of it away.

Granted, I'm no chef. But stil--no matter what I did (soaking it acid water before hand, cooking it lightly, cooking the hell out of it), it smelled like pee.

All these hip paleo people are just downing liver like it's actually good or something, so either they know something I don't know about cooking liver, or they like (or don't mind) tasting urine. I suspect it's the former.

Suggestions are welcome.

Any Thoughts on Lamb Liver?

9 Answers