The liver of a lamb.
Best cooking method:
Makes a lovely pan-seared liver and onions or fried liver dish.
You can soak liver in milk prior to cooking it to neutralize the mineral taste.
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.