In article >,
"See Hear" > wrote:

> 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!

I love lamb liver, too, but I like it about the thickness I can buy it
-- say 1/2 inch or so.

But why did you put "for UK ONLY" in the subject? Some of us in the US
eat it.

Priscilla