Lambs liver (fry) is delicious, but you need to buy organic, and it has to be really fresh. When you think of the liver’s role in the body of an animal, and how important it is for detoxification, it really must be organic. Organ meats are powerhouses of nutrition. They have fallen out of favour in the last few generations, it is important to find ways to reintroduce them. From a environmental and ethical perspective, it we are going to rear and slaughter an animal, we must use all parts of the animal.
450g fresh organic lambs liver, sliced
Freshly ground celtic sea salt and black pepper
5 rashers free range nitrite free bacon
2 onions, sliced
Rinse liver well in cold water and pat dry with kitchen towel
Sprinkle with salt and pepper
Melt some butter in a frying pan over high heat
Fry the liver for 2 minutes each side, until cooked through
Transfer to plate
Reduce heat, add more butter, and add the bacon and onion to the frying pan
Cook for about 8 minutes
Return liver to pan and warm through.
Serve with mashed sweet potato and green beans