Comes from:
The liver of a lamb.
Best cooking method:
Makes a lovely pan-seared liver and onions or fried liver dish.
Tips:
You can soak liver in milk prior to cooking it to neutralize the mineral taste.
Similar cuts:
Beef liver.
Ordering instructions:
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.
