Succulent Lamb Liver with Chioggia Beetroot

lamb-liver

Rich in Iron – Lamb Liver Why We Should Be Eating More 

Liver takes me back to my childhood, it makes me think of milky jugs and floury meat boards and frying pans. Thick gravy, chunky onions and big heaps of creamy mash potato. Checkered newly laundered, table cloths and stiffly pressed linen napkins. I remember the bread crumbs on the cloth and big shiny vintage, silver plated cutlery. My mum used to make it for me especially if I was ill, liver its got great memories for me.

When I first started cooking I tried to make it and I never seemed to get it right but now I think I have pretty much mastered it. I am very lucky to have just a couple of miles from me some of the best butchers around for miles, Baldy Butchers run by Phill Thompson and Debbie Holland sell local produce and are a lovely friendly bunch, I love their lamb, chicken and streaky bacon, Doughty’s in Doddington has the best ribeye steak that I’ve ever tasted.

S. W. Doughty – this is what they say:

Today, more than ever, quality and integrity are things that people value in their meat supply. Buyers, both commercial and individual, are nowadays rightly concerned about the provenance of the meat they purchase.

At S. W. Doughty, a traditional butcher and slaughterhouse based in the Kent village of Doddington, we specialise in providing buyers from all sectors with top-quality meat from known suppliers.

We also sell a variety of local fruit and vegetables, a selection of fine cheeses, local jams, honey, preserves and relishes and Moor Organic apple juice

We have a range of products and services which, we believe, make us one of the best suppliers in the area including:

  • Taste of Kent “Best Butcher shop” winner and Daily TelegraphBest Traditional Butcher in South East
  • only slaughterhouse in the Swale area
  • bespoke butchering
  • beef and lamb from local sources
  • free-range geese and chicken
  • award-winning sausages – five times
    Kent sausage champions
  • free local delivery

We also have an enviable history. S. W. Doughty have been supplying high-quality meat to households and businesses in the surrounding area since 1919.

If you have any specific requirements, please contact us. We’d be only too delighted to help.

Stuart Doughty

 

Liver is an excellent source of iron. Liver from lamb contains 46 percent of an adult’s daily recommended amount. Iron is needed to circulate oxygen from the lungs to muscles and other organs in the body. A lack of iron leads to fatigue, headaches, and irritability. Eating liver reduces the risk of suffering from iron deficiency anemia, which is caused by blood loss or the inability to absorb iron into the blood.

Liver is known to be one of the most concentrated sources of vitamin A of any foods.  In addition to containing dozens of important vitamins and minerals, it is an outstanding source of Vitamin D, Vitamin B12 (and other B-Vitamins), copper, potassium, magnesium, phosphorous, manganese, and iron, which is in a form that is particularly easily absorbed and used by the body.

 

Succulent Lamb Liver with Chioggia Beetroot

Serves 2

Ingredients:

  • Lambs liver  (about 400g raw)
  • Chioggia Beetroot coarsely grated 100g
  • 1 Red onion medium size roughly chopped
  • Big handful of baby spinach leaves
  • 1/4 tbsp Turmeric (ground dried)
  • 1 tbsp of organic extra virgin olive oil
  • Pinch of sea salt
  • Lashings of black pepper

Directions:

  • Soak the liver in some milk to clean it, just for a few minutes and then just drain it in a sieve or something similar.
  • Warm a heavy based frying pan with the olive oil.
  • Lightly fry the onions on a low heat in the oil just to soften them slightly, add the grated beetroot and stir lightly. Turn the heat up and place a lid on the pan for just about a minute, while you season the liver with a tiny pinch of salt and pepper, add the liver to the pan
  • Cook for a minute or two with the lid on, just to get the bottom layer cooking then turn the liver over and stir the onion and beetroot. Cooking times will depend on the thickness of your liver, I like mine finely sliced.
  • Season with the turmeric.
  • Keep the heat quite high (like you would for a steak) and just as the liver is nearly cooked through add as much spinach as you can fit in the pan and push the lid on tightly. Turn the heat off and leave resting with the lid on for about 1 minute, just so the spinach wilts.
  • Get your plates ready and serve with plenty of black pepper.

Very nice served with a big dollop of mashed root vegetable.

Nutrition per serving:

Total Carbs 11.8g

Fiber 3.55g

Net Carbs 8.25g

of which sugar 5.05g

Protein 23.7g

Fat 12.3g
of which saturated 2.95g

Energy – 250Kcal

beetroot-liver

1 Comment

  • Tiffiny says:

    Oh this just looks lovely! I find it really hard to eat liver but you have made it looks so nice I think I shall try it again… Thanks!

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