Meat · Offal

Lamb liver

Tender, mild offal that cooks in minutes; pan-fried with onions or spiced as kaleji and ciğer.

Also called: lambs liver, mutton liver, lamb offal

A kind of lamb

Photo: Beck, via Wikimedia Commons (CC-BY-2.0)

What it is

Lamb's liver is a smooth, dark reddish-brown organ, milder and more tender than beef or pig liver. It is sliced and cooked very briefly so it stays pink and soft inside. The thin outer membrane and any tubes are trimmed before cooking.

How it’s used

Liver and onions
Kaleji masala and tawa-fried liver
Turkish Arnavut ciğeri (spiced fried liver)
Grilled liver kebabs
Pâtés

Characteristics

Taste: Rich, mineral and slightly sweet.
Texture: Soft and creamy when just cooked; grainy and tough when overcooked.
When cooked: Fry over high heat for only a minute or two each side. Soaking in milk is a traditional way to mellow the flavour.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for frying, Suitable for grilling
Common in: British, Turkish, Pakistani, Indian, Lebanese, Iranian, Irish

Storage

Refrigerated. Liver is highly perishable: keep cold and cook within a day of buying, or freeze.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Cook liver until no longer bloody in the centre; liver can carry bacteria such as Campylobacter throughout, not only on the surface, so pink liver pâté is a known risk.
Liver is very high in vitamin A; health agencies in several countries advise pregnant people to avoid liver and liver products.