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| 8kg half lamb |
Bought another half organic lamb from the
farmer directly, with some of the offal. The liver is the most valuable part,
kidney and heart have a different, more crunchy texture and tasty in their own
way. Lung is the hard part to cook.
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| lamb's lung in tomato sauce |
I cut it into cubes, wash and blanch in
water with a lot of ginger. Then cook in slow cooker with tomato sauce, season
with soy sauce, clove, chili and some sugar, until very soft. Reduce
sauce, the lung has a soft texture and need to have a rich sauce to go with it.
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