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Why you should eat liver.

I know what you’re thinking. I thought the same. EW LIVER. Something that removes all of the toxins out of things you consume does not…

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I know what you’re thinking. I thought the same. EW LIVER. Something that removes all of the toxins out of things you consume does not sound very nice, huh? Well, I’ve been on a bit of a health kick lately, so when Lilly brought home some lamb liver, the second thing I thought was ‘This will be good for me’. 


The first thing I thought was ‘CAN I BLAWG IT?’

Anyway, here is a few facts about the benefits of eating liver, ya know, to brain wash you into thinking its a fab idea.

  • It’s the most nutrient dense food we can eat
  • High source of iron and protein
  • Tonnes of B vitamins – especially vitamin B12
  • Has an ‘unidentified’ anti-fatigue factor
  • Jam packed with vitamin A
  • Has traces of copper, zinc and chromium
  • A great source of folate.
If you’re wondering about the unidentified anti-fatigue factor, it means during clinical trials it has been tested and proven that subjects who consumed liver could go longer without fatiguing. 

“Liver’s as-yet-unidentified anti-fatigue factor makes it a favorite with athletes and bodybuilders. The factor was described by Benjamin K. Ershoff, PhD, in a July 1951 article published in the Proceedings for the Society for Experimental Biology and Medicine.
Ershoff divided laboratory rats into three groups. The first ate a basic diet, fortified with 11 vitamins. The second ate the same diet, along with an additional supply of vitamin B complex. The third ate the original diet, but instead of vitamin B complex received 10 percent of rations as powdered liver.
A 1975 article published in Prevention magazine described the experiment as follows: “After several weeks, the animals were placed one by one into a drum of cold water from which they could not climb out. They literally were forced to sink or swim. Rats in the first group swam for an average 13.3 minutes before giving up. The second group, which had the added fortifications of B vitamins, swam for an average of 13.4 minutes. Of the last group of rats, the ones receiving liver, three swam for 63, 83 and 87 minutes. The other nine rats in this group were still swimming vigorously at the end of two hours when the test was terminated. Something in the liver had prevented them from becoming exhausted. To this day scientists have not been able to pin a label on this anti-fatigue factor.””
From “The Liver Files” on the Weston A Price Website.

Liver from different animals has different nutrient content, you can check out this chart if you would like to see what has the best nutrients.

Anyway, enough of the science. Let’s get to the cooking. Chop chop.

You will need:
240g lambs liver
Plain flour
5 white potatoes
Olive Oil
100g butter
Salt
Pepper
50 ml red wine
Redcurrent and Rosemary Sauce
200g green beans

Lambs liver and Sauteed Potatoes in Redcurrent and Rosemary Sauce

Sauteed Potatoes.

Peel and chop the potatoes and put them in a frying pain with olive oil and butter. Season with salt, pepper and any herbs you may want to add. We added rosemary and thyme.

Turn the potatoes with tongs so all sides are browned. 

Place on an oven tray and cook on 220 degrees for 30 minutes. 

sautee potatoes

sautee potatoes
Cooking The Liver.

Coat the liver with flour.  This give it a crispy texture.

Place the liver in a frying pan with oil slice by slice until golden brown on each side.

Be careful to not overcrowd the plan – each piece of liver needs full contact with the pan.liver, lambs liver, how to cook liver
liver, lambs liver, how to cook liver
liver, lambs liver, how to cook liver
liver, lambs liver, how to cook liver

Redcurrent and Rosemary Sauce.

The sauce was really simple. We used the Redcurrent Sauce with Rosemary by The English Provender Co that I got in my Degustabox. and reduced it down with red wine.

You need to add 2 table spoons of sauce to a pan – we used the same pan we cooked the liver in for added flavour (and less pans to wash).

Add red wine and stir – adding more wine or sauce depending on the thickness you want.

liver, lambs liver, how to cook liver
liver, lambs liver, how to cook liver
liver, lambs liver, how to cook liver
liver, lambs liver, how to cook liver

Pro tip – don’t set the kitchen on fire.

liver, lambs liver, how to cook liver
liver, lambs liver, how to cook liver
I’m not going to show you how to boil green beans, but we did that also, then plated up and served with mint sauce.
liver, lambs liver, how to cook liver
liver, lambs liver, how to cook liver
Do you like liver?
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28 comments

  1. Great recipe so true full of nutrition and vitamins if you could surpass the smell is great to eat. My mom made it with so much cook onions and vinegar, so glad to see another way to make it going to give it a try. Thanks for sharing.
    http://tifi11.blogspot.com

  2. Hey 🙂
    Your blog is really great-i love it so much. Maybe you’re interested in following each other ? I would love it ❤ Pls let me know in a comment on my blog
    kisses, Anna ♥

  3. First, I adore liver, and I always make liver goulash, but I will try this today (since liver is on our today’s menu)
    I will make sure to tell you how it tasted!!!
    thank you for this amazing recipe!
    xxhttp://littlemisstwiggy.blogspot.com/

  4. I am not a massive fan of liver but I do eat it! I know how healthy and good it is for you so I just have to suck it up :p My mom has this way of cooking it where she masks the taste with ingredients and it’s so enjoyable! I unfortunately do not recall the ingredients or the cooking method but I really like your recipe! It sounds delicious!! 🙂

    http://tropicalcolours.blogspot.com.au/

  5. oh my, that looks amazing 🙂

    Saci
    ChocolateFashionCoffee
    ChocolateFashionCoffee Facebook Page
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  6. ugh, liver. that actually does look nice, but the liver i usually see looks like awful babyfood and i hate it! xx

  7. I like liver and I usually eat liver when I have problems with iron in my organism. I think it is very healthy. Kisses:)

  8. I do know that liver is really beneficial for ones health but didn’t realise how much until reading this. I am vegetarian so won’t be trying it out. Hope you’re having a good week so far hun

  9. I started eating liver but I stop because I’m afraid of toxins. Great recipe.
    Effortlesslady.blogspot.ca

  10. I started eating liver but I stop because I’m afraid of toxins. Great recipe.
    Effortlesslady.blogspot.ca

  11. I’m a vegetarian so wouldn’t eat this myself but my children eat meat and I would give it to my kids if I could find some that was organic.

  12. Wow…. That’s so much info about the benefits of liver… I am almost convinced…but girl I am a vegetarian… You better come up with this amazing post for vegetarians too!! 😛
    Lovely post…And thanks so much for your last comment on my post…You have given such good suggestions… I hope I am able to find the right way for me… I hope I find that balance… 🙂
    Neha
    Let’s talk about everything

  13. Your pictures look amazing!! And very interesting post, I didn’t know liver had lots of Vitamin A in it – that’s good for skin actually 🙂 I’ve never really been a big fan of eating liver but I may have to give it a bit more of a try now that I’ve read this and seen all the lovely pictures!

    Anna xo

  14. Eeeewwww! Dead animal guts! Well, there’s an incentive to diet (or vomit even). I’m glad I’m a vegetarian. I guess I should have skipped this post. Broccoli, carrots, and tomatoes are good sources of vitamin A.

  15. I realise it’s good for me, and you’ve cooked it so nicely, but I still have questions. Number one is what is the texture of liver like? I tend to be put off by texture more than taste so if something is rubbery or fatty-feeling I am just grossed right out! I like chicken liver paté but I think that’s because there are lots of other powerful flavours in there. DOES IT TASTE GOOD??

    And I really need a Degustabox subscription. That sauce looks mmmmm.

  16. somehow i’ve never really gotten round to being okay with the taste. but i’m sure there has to be ways around that. lol. maybe willing to give it another shot in adult life since some things are a bit of an age-acquired taste..

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