I would have thought that in the Land of the Free, you could get a decent
Butcher to slice the Lamb Livers THINLY, so precluded both the US & Canada
from that post. Hence - UK ONLY.
Similarly - OZ & NZ - Lands of the sheep Sh*****s, that they would have
sense enough to slice them thinly, rather than as in UK, they just get 14Lb
Tubs of Frozen Lamb Livers and shove the frozen blocks through a Bandsaw -
resulting in INCH thick slices that range from thumb size, to Hand Palm
size, all complete with skins and tubes that make the packaged product most
unattractive.

However, today, I went to my better Butcher and bought a whole Lamb Liver.
At home, I trimmed away the worst of the tubes and took off all the skin -
how many Butchers actually DO that now?
The Posterior lobe has just one major artery and that was easily eviscerated
to leave an almost connective tissue-free small slab of meat.
The Anterior lobe of the Liver has most of the arteries and connective
tissues and that proved a little more difficult to clear of those. But not
more than 5 minutes.
Both totally trimmed Lobes were then chilled down as far as possible without
freezing them (at a slow rate) until they were semi-plastic.
Brought out then and sliced carefully to wafer-thin just as I want them, the
fillets were then put between sheets of Cling and portioned for freezing.

THIS is how I want to BUY Liver and dont mind paying for the prep.
I REFUSE to pay for something stuck through a bandsaw complete with skins
and tubes and sold at a Premium price.







"Priscilla Ballou" > wrote in message
...
> 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