Meat
Liver
Lamb liver is milder than pork liver for many palates—fine-grained, suited to flash frying with onions and to smooth pâtés. Fresh liver is glossy and deep red without dry edges. Remove membrane, slice evenly, and cook quickly to a slightly pink centre if desired and safe per guidance. Milk soaking is optional. Onions, sage, and balsamic help. Overcooking chalks the texture. Freeze only high-quality product.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.86 g
- Saturated Fat 3.96 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.13 g
- Polyunsaturated Fat 0.77 g
- Cholesterol 270 mg
- Sodium 58.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.5 g
- Water 63.6 g
- Energy 174 kcal
- Water 63.6 g
- Protein 23.5 g
- Fat 8.86 g
- Saturated Fat 3.96 g
- Monounsaturated Fat 4.13 g
- Polyunsaturated Fat 0.77 g
- Omega-3 0.08 g
- Trans Fat 0.2 g
- Vitamins 5276 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 2.74 mg
- Vitamin B3 — Niacin 10.8 mg
- Vitamin B5 — Pantothenic Acid 6.25 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 34.9 µg
- Vitamin B9 — Folate 216 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.3 µg
- Minerals 414 mg
- Major Minerals 406 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.14 g
- Cholesterol 270 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 2.74 · vitamin-b3-niacin: 10.82 · vitamin-b5-pantothenic-acid: 6.25 · vitamin-b6: 0.35 · vitamin-b7-biotin: 34.9 · vitamin-b9-folate: 215.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.3 ·
Minerals
Sodium: 58.2 · Potassium: 289 · Calcium: 59 · Iron: 8 ·
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
British liver-and-onions traditions often preferred lamb for milder flavour.
Middle Eastern spices met pan-fried liver for quick family dinners.
Charcutiers blended lamb liver into fine terrines and spreads.