One of my great loves, is Lamb Liver.

I like it sliced very thinly - say about 1/8th inch.
Soaked in milk and after all the "tubes" removed.
FABULOUS when those then dipped in HOT Margarine for a few seconds each
side, and then slipped into a sandwich, the VERY rare Meat - just you wont
believe how delicious!
Pork Liver is just as nice but a different taste.

My Complaint, is that Supermarket Pre-Pack livers, from all animals, are put
through a Band-Saw, from frozen, set at 1 inch thickness - too lazy to
re-set from the dice used for stews.
None are in the hands of a REAL Butcher.

Time perhaps to start a campaign for thin-sliced Liver?
Just because it's a CHEAP food, shouldn't allow the Profit-Mongers to abuse
us?

99% of Supermarket-sold Livers, are used to feed pet Animals.

Less than 20% of livers sold at my Quality Butcher, in his words "About half
the Ox Liver is for pets, we slice by hand for a customer"