Type of Liver in a butchers?

kilograms · 10-01-2014 7:12pm #1

I bought some liver recently, not for the first time but am curious to know what animal it is from. I'd imagine there is just one type sold in most butchers as every butchers I was in just had one tray labelled Liver.

spurious · 10-01-2014 7:15pm

Probably lamb's liver.

freshpopcorn · 10-01-2014 7:16pm

Probably Lamb.

Lovely Bloke · 10-01-2014 7:21pm

It didn't say? Weird, but it's probably lamb.

Ask the next time.

gizmo555 · 10-01-2014 7:22pm

Could be calves' liver either.

knotknowbody · 10-01-2014 7:33pm

It was lambs liver unless labeled otherwise.

gizmo555 · 10-01-2014 7:36pm

knotknowbody wrote: »

It was lambs liver unless labeled otherwise.

Why?

Markcheese · 10-01-2014 7:44pm

Usually lambs(cos that's what people expect), could be calf (but not huge amounts of veal handled by local butchers ), unlikely to be pork because it gets strong very quickly... Nice on day of slaughter, not so great the day after...

The Hill Billy · 10-01-2014 7:58pm

Dredge it in seasoned flour & quickly fry it in butter on a hot pan.
Enjoy!

Whistlejacket · 10-01-2014 10:57pm

Lamb liver will smell slightly of sheep, not offensively so, just enough for you to identify it as such. Beef liver has a more obvious "beefier" smell and pig liver is mottled, rather than uniformly dark brown.

It's all delicious though! I can appreciate why some people don't like the taste or texture but I love it. I don't think there is any middle ground!

vicwatson · 12-01-2014 10:42am

Calves is the nicest imo, steeped in milk overnight, dried and floured and cooked medium in butter and parsley, yum

Alun · 12-01-2014 10:49am

Depends on what you're doing with it of course .. for a nice piece of thinly sliced flash pan fried liver, then lambs or calves, but if I'm making a liver and bacon casserole then pigs liver all the way, or beef liver if I can get it.