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Home · Ingredients · Lamb liver
Lamb liver
Proteins · Cg

Lamb liver

20% protein · 139 kcal

Per 100 g
139 kcal Energy
20.4 g Protein
1.8 g Carbs
5 g Fat
0 g Fibre
Gluten-free

Let’s cook with it → Invent something with it

What it is for

Heat unfolds them and they link to each other: they bind, they firm, they build crust. They are one half of the Maillard reaction; sugar is the other.

Where it catches you out

Every protein has its own threshold and none of them are reversible. Egg turns at 82 °C, meat at 70, fish at 55 — once past, there is no coming back.

The knack

Liver must not meet salt before it meets the pan: salt draws water to the surface and you get a braise instead of a sear. If it is to be floured, flour it at the last second — flour that waits turns damp and slides off as paste.

Storage and health

How to keep it, and who it suits.

Keeping it

One day in the fridge, three months frozen. Offal spoils faster than muscle meat and announces it by smell; cook it the day you buy it.

Gluten-free

Offal is gluten free; floured and fried, it is not.

Glycaemic index

This ingredient carries no meaningful carbohydrate, so it has no glycaemic index. On its own it will not move blood sugar; what you eat alongside it decides that.

Quick ideas

What this could be tonight

İç pilav

Liver cooked inside the rice goes tough. Seared separately and folded in at the end, it stays tender.

55 min 0 kcal

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