Lamb's liver!?

Question

I want to make a liver recipie for my Dad who like liver. I can remember seeing that if you soak the liver in something for a few hours it will make it more tender but can't remember what. My Mum says milk but that sounds too yucky to me. Any advice appreciated.

Thanks!

Answer 1

Beef liver does well soaked in milk ... it's not a kosher dish .... lamb's liver really doesn't need to be tenderized, it is quite tender.

Answer 2

Hi! I know this one....I have been eating lamb kidney and liver for a long time.....and milk is the correct answer because the lactic acid in it helps break protein down. However, you do not need to do this with lambs liver or kidney as it is already the tenderest there is! And....by all means, the most important thing to remember about any cut of lamb (or fish for that matter), is to never over cook it...this will definitely toughen up the meat. Enjoy!

Answer 3

Just slice it thinly and flash fry it so it is still slightly pink in the middle Good accompaniments are either browned onions - cooked in a separate pan, or crispy bacon. Sometimes liver can be a bit bitter, and soaking it in milk removes this bitterness, but if you buy it from a good butcher this shouldn't be necessary. It will be delicious. Liver from both ox (or calf) and pig is good, and it is a matter of taste which one an individual prefers.
If you overcook liver it becomes tough - and then you have to stew it for ages to tenderise it again, and it becomes kind of "granular" - just like school dinners used to be (Ugh!)

Answer 4

Here you go,
Lamb Liver recipe

Description

Ingredients
Lamb Liver
Small onions (or) Red Onions big - 2
Pepper powder small amount
Salt as required
Cumin seeds Powdered

Preparation
Cut the Lamb Liver into small pieces.
Wash with enough water and dry in a colander.
Pour 4tsp of oil in a pan and fry the onions and then add the lamb liver pieces for sometime till it get cooked.
then add salt and pepper as required.
Finally add the powdered cumin seeds.
Thats it.


Tips
1.Dry the Cleaned Liver Pieces properly.,
Such that it shouldn't have water in it while cooking.
2.Don't close the pan while you are cooking this Lamb Liver.

Answer 5

Lambs liver is pretty tender, although if you want to go for the best, it is calves liver...

Make sure you don't over-fry it, or else it will get rather hard...

(yes, milk, but I have never bothered...)

Answer 6

It is milk but lambs liver is the most tender anyway so you don't really need to do that.

Answer 7

Mum's advice is the best!!

Milk it is.....

Calve's liver is the finest you can buy, but you need a mortgage because it is expensive....

Hope your dad enjoys the meal...

Answer 8

I prefer it fried. Coat it in flour first then fry it. The milk thing sounds familiar, but it might make it taste a bit odd.

Answer 9

You soak most innards in milk.

Answer 10

You're mums right, Milk.!