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.
“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
5 white potatoes
50 ml red wine
Redcurrent and Rosemary Sauce
200g green beans
Lambs liver and Sauteed Potatoes in Redcurrent and Rosemary Sauce
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.
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.
Pro tip – don’t set the kitchen on fire.