Bought a whole lamb from a neighbour who’s brother is a sheep farmer.
Instead of one set of liver and heart, I got THREE sets, because 2 other familys do not like organ meat! Lamb's liver is supposed to be a delicacy in France, on top of very nutritious, demands a high price, here, it is given away happily.
I
cook them all at 70 degrees for 2 hours, with a lot of bay leaves,
thyme, black pepper, salt, gin and olive oil, and freeze in 10 portions.
This way of cooking makes the liver crunchy, not grainy.
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