First time buying organ meat, got it from a butcher shop. Lamb liver, kidney, and heart. How should I prepare it? I know many people eat it raw I don’t know if that’s safe.
by wicklai
6 Comments
flatearthmom
Shit I’m putting it in the meat grinder
Prize-Huckleberry-55
I usually do an organ gravy. Soak it in seasoned water overnight in the fridge. Mince it FINELY then incorporate it into a gravy. Be interested to hear what other people think.
May depend on the organs too.
porp_crawl
Lamb kidneys – are they already cleaned? If not, look up how to soak them. Cut out the stringy central part. Marinate, skewer, grill.
For the heart, cut out any hard fat or stringy bits. You can slice thinly, marinate, and fry hot and fast. Or you can braise it or slow cook it whole (ish) and slice afterwards.
I dredge cleaned up liver slices in corn starch with salt and white pepper. Shallow fat fry. Serve with a mushroom and onion gravy.
Practical-March-6989
Actually on the kidneys I would prepare then saute with onions, finish with a splash of red and some butter, on a slice of toasted sour dough, lovely jubbly.
Heart really wants low and slow. Liver, many ways but I prefer a light coating of seasoned flour, very ligh, then flash fried, DO NOT OVERCOOK, it can be eaten medium. mash potato, gravy, very, lovely jubbly. Might go and find some myself this weekend.
Repulsive-Office-796
Try posting in r/organs
mrmrssmitn
Heart you can cook up like any muscle meat and will taste just like any other muscle. I have a tendency to slice it thin and fry it in butter after rolling it in flour, then cut with fork and it about melts in your mouth. Rest of what you are talking I have zero desire or familiarity with, the texture and taste are hard no for me.
6 Comments
Shit I’m putting it in the meat grinder
I usually do an organ gravy. Soak it in seasoned water overnight in the fridge. Mince it FINELY then incorporate it into a gravy. Be interested to hear what other people think.
May depend on the organs too.
Lamb kidneys – are they already cleaned? If not, look up how to soak them. Cut out the stringy central part. Marinate, skewer, grill.
For the heart, cut out any hard fat or stringy bits. You can slice thinly, marinate, and fry hot and fast. Or you can braise it or slow cook it whole (ish) and slice afterwards.
I dredge cleaned up liver slices in corn starch with salt and white pepper. Shallow fat fry. Serve with a mushroom and onion gravy.
Actually on the kidneys I would prepare then saute with onions, finish with a splash of red and some butter, on a slice of toasted sour dough, lovely jubbly.
Heart really wants low and slow. Liver, many ways but I prefer a light coating of seasoned flour, very ligh, then flash fried, DO NOT OVERCOOK, it can be eaten medium. mash potato, gravy, very, lovely jubbly. Might go and find some myself this weekend.
Try posting in r/organs
Heart you can cook up like any muscle meat and will taste just like any other muscle. I have a tendency to slice it thin and fry it in butter after rolling it in flour, then cut with fork and it about melts in your mouth. Rest of what you are talking I have zero desire or familiarity with, the texture and taste are hard no for me.