Liver - frozen lamb liver hack

high-nutrition
#1

Liver.

Fresh liver. Lamb liver tastes fine when thinly sliced, seared in butter, duck fat or ghee, and well salted. Some form of allium plant, if tolerated, is a good side-by-side, forming that English, as in England cuisine beast, liver and onions.

Highly nutritious. Is there such a thing as a liver ‘fast’? Outwardly it seems immediately self limiting. The amount would need health limiting depending on Vitamin A requirements that could be over done (unlikely).

Anyway, I was chopping frozen free-range lamb liver (for some reason labelled as ‘fry’ in the local supermarket parlance), I was chopping it into small cubes for my 13 year old cat named ‘Boots’ - Nancy These Boots Were Made For Walking, is a bit too much to call out when she is sleeping in a cupboard. I want Boots to live for ever, so I feed her lamb liver with her beef. She looks and acts like a kitten.

Then I started popping frozen liver cubes in my mouth and washing them down with a sip of water. Like I needed them.

More liver: https://www.ketogenicforums.com/search?q=Liver

#2

I suppose there is the amount of butter where it becomes a fat fast… :smiley: Chicken pâté often is sealed with butter or duck fat on top… But if I eat liver, that’s a very lean meal and only a single course among many in my meal. I can inhale 400g easily so I do need to limit myself a bit painfully… So cheap, so good, I could half-live on liver (for a short while, at least) if it wasn’t so super nutritious :sob:
Don’t you know what is a safe limit? I try not to eat more than 1kg liver per 4 weeks on average (so minimal :sob: so I eat hearts too, that’s nice too… but still. I can eat liver super rarely) so my vitamin A intake won’t get much over the recommended amount but I suppose there is some bigger wriggle room here…? Humankind would be super fragile otherwise… But I want to be safe.

I don’t know if I ever had lamb liver, I can’t even get lamb anywhere (maybe in a hypermarket but it’s insanely expensive. once I got some mutton from a farm, it was the best ruminant meat I ever had, don’t remember if it had liver. it had lung, yuck) let alone liver! But it’s probably good. Liver is interesting as every animal has a different tasting one (not like rabbit liver is always the same, I had some unusually delicious last time) and I don’t care for all (usually the too high level sweetness is my problem).

Never could try it raw. I can’t eat it even a mere 20 minutes of frying, after all (I have tried but it was way too raw, yuck).

Mmmm, liver. Maybe I should eat some tomorrow. I focus on lean eating now (always tried but now I am successful) and liver is one of my greatest helper with that (too bad I only can eat it every 2 weeks). Lean for me, obviously, not for a “normal” person.

(Bob M) #3

Back when Paul Saladino was carnivore (before adding fruit and honey), he ate raw liver all the time.

I make my liver pretty rare, seared on the outside and rare in the middle. Reminds me that I have frozen liver that I need to eat.

#4

I eat lamb hearts and chicken hearts. Fried in butter, they are delicious. I add pork cheeks to my chicken soup to add extra nutrition. Heading into winter in my part of the world.

#5

I think it’s important to freeze or cook it versus potential parasites.

#6

Sounds nice. Cheap chicken is tasteless to me so when I make a soup, I use a little hen for soup (it’s on the package sometimes. it’s small and harder but way tastier) AND add pork too :slight_smile:
I can’t buy pork cheek here.

Chicken hearts are the best, tasty as all heart I ever ate but no cutting/cleaning work and they are so cute, a tiny biteful each… Sometimes I put some into my soup but it’s the best as chicken liver and heart stew, I like when there is more heart and less liver so I don’t need to moderate myself there…

#7

I have both from the market today. Chicken livers and chicken hearts.