Meat
Liver
Mutton liver is soft, iron-rich offal—quick pan work, pâté or traditional fries. Stronger in older wild animals. Soak briefly if you want milder taste, sear pink to medium, avoid chalky well-done. Onions, acid and herbs balance richness.
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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 8.78 g
- Saturated Fat 3.87 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.15 g
- Polyunsaturated Fat 0.76 g
- Cholesterol 275 mg
- Sodium 58.1 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.7 g
- Water 61.7 g
- Energy 178 kcal
- Water 61.7 g
- Protein 24.7 g
- Fat 8.78 g
- Saturated Fat 3.87 g
- Monounsaturated Fat 4.15 g
- Polyunsaturated Fat 0.76 g
- Omega-3 0.08 g
- Trans Fat 0.2 g
- Vitamins 5359 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 2.51 mg
- Vitamin B3 — Niacin 9.9 mg
- Vitamin B5 — Pantothenic Acid 8.23 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 46.2 µg
- Vitamin B9 — Folate 287 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 402 mg
- Major Minerals 394 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.14 g
- Cholesterol 275 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 2.51 · vitamin-b3-niacin: 9.9 · vitamin-b5-pantothenic-acid: 8.23 · vitamin-b6: 0.47 · vitamin-b7-biotin: 46.2 · vitamin-b9-folate: 286.6 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Spice-trade cookery folded mutton into curry, pilaf and tagine traditions across South Asia and the Middle East; liver of mutton took a named place in that kitchen trade.
Commonwealth home cookery kept mutton curry and slow stews when premium lamb prices rose. Cooks treated liver of mutton as a cut with its own timing and sides.
As mutton cookery specialised, liver was portioned and sold ready for the pan. Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints.