When lamb liver is fresh, it tastes delicate, tender, pliable and palatable.
The sheep liver is one of the digestive organs of the sheep. It is located on the upper right side of the sheep's abdominal cavity. The sheep liver is divided into two pieces. Its main functions are to secrete bile, store starch, regulate the metabolism of proteins, fats and carbohydrates, in addition to detoxification and blood coagulation. etc.
The color of fresh sheep liver is brownish red, and its surface is shiny and smooth without pitting. When you touch the surface of the sheep liver with your hands, it feels elastic and free of hard lumps, edema, and swelling. Stale sheep liver is dark in color, loses its luster, and the liver surface shrinks and wrinkles.
Lamb liver should be eaten fresh rather than frozen. When eaten fresh, lamb liver is delicate, tender, pliable and palatable. However, the frozen lamb liver has a scummy texture and a glutinous texture, which is not as good as the fresh product.
Lamb liver is a nutrient-rich ingredient with the following nutritional values:
1. Protein: Sheep liver is a high-quality source of protein, which is very important for maintaining the growth and repair of body tissues.
2. Vitamin A: Sheep liver is rich in vitamin A, which is essential for maintaining normal vision, promoting immune function, and maintaining healthy skin and mucous membranes.
3. Vitamin B12: Sheep liver is rich in vitamin B12, which is essential for red blood cell formation, nervous system function, and DNA synthesis.
4. Minerals: Sheep liver is rich in minerals such as iron, zinc, copper and selenium. These minerals are essential for hemoglobin synthesis, immune function, antioxidant effects, and maintenance of normal physiological functions.
Although lamb liver is rich in nutrients, people need to be careful when consuming it due to its high cholesterol content. For specific dietary restrictions or health concerns, it is recommended to seek advice from a nutritionist or physician.
Lamb liver can be cooked in a variety of ways, here are a few common cooking methods:
1. Fry: Cut the lamb liver into thin slices or chunks and fry in a pan with a small amount of oil. Heat the pot first, add appropriate amount of oil, then put the lamb liver into the pot and fry, turn over and cook. Seasonings and side dishes can be added according to personal taste, such as onions, garlic, peppers, etc.
2. Stew: Cut the lamb liver into pieces and put it into a stew pot or stew pot with other ingredients. Add an appropriate amount of clear soup or sauce and simmer for a period of time until the lamb liver becomes tender and tasty. Can be stewed with vegetables, potatoes or beans.
3. Oven cooking: Cut the lamb liver into thin slices or cubes and roast it in a preheated oven. Lamb livers can be marinated or seasoned beforehand, then placed on a baking sheet and grilled until cooked through.
Whichever cooking method you choose, be careful not to overcook the lamb liver as this will affect the taste and nutritional value. In addition, you can add appropriate seasonings and side dishes according to personal taste and preferences to make lamb liver dishes more delicious.