Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie

Type of Liver in a butchers?

Options
  • 10-01-2014 8:12pm
    #1
    kilograms
    Registered Users Posts: 203 ✭✭


    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.


Comments

  • Options
    #2
    spurious
    Moderators, Category Moderators, Education Moderators Posts: 27,225 CMod ✭✭✭✭spurious


    Probably lamb's liver.


  • Options
    #3
    freshpopcorn
    Registered Users Posts: 30,598 ✭✭✭✭freshpopcorn


    Probably Lamb.


  • Options
    #4
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


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

    Ask the next time.


  • Options
    #5
    gizmo555
    Closed Accounts Posts: 2,948 ✭✭✭gizmo555


    Could be calves' liver either.


  • Options
    #6
    knotknowbody
    Registered Users Posts: 262 ✭✭knotknowbody


    It was lambs liver unless labeled otherwise.


  • Advertisement
  • Options
    #7
    gizmo555
    Closed Accounts Posts: 2,948 ✭✭✭gizmo555


    knotknowbody wrote: »
    It was lambs liver unless labeled otherwise.

    Why?


  • Options
    #8
    Markcheese
    Registered Users Posts: 8,504 ✭✭✭Markcheese


    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...

    Slava ukraini 🇺🇦



  • Options
    #9
    The Hill Billy
    Registered Users Posts: 22,778 ✭✭✭✭The Hill Billy


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


  • Options
    #10
    Whistlejacket
    Registered Users Posts: 241 ✭✭Whistlejacket


    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!


  • Options
    #11
    vicwatson
    Registered Users Posts: 28,404 ✭✭✭✭vicwatson


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


  • Advertisement
  • Options
    #12
    Alun
    Registered Users Posts: 21,468 ✭✭✭✭Alun


    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.


  • Options
    #13
    Markcheese
    Registered Users Posts: 8,504 ✭✭✭Markcheese


    What's the soaking in milk thing about ? I remember doing it but not why ?

    Slava ukraini 🇺🇦



  • Options
    #14
    dee_mc
    Registered Users Posts: 7,182 ✭✭✭dee_mc


    Markcheese wrote: »
    What's the soaking in milk thing about ? I remember doing it but not why ?

    It removes bitterness/strong flavour doesn't it?


  • Options
    #15
    duploelabs
    Registered Users Posts: 11,444 ✭✭✭✭duploelabs


    dee_mc wrote: »
    It removes bitterness/strong flavour doesn't it?

    And any residual blood, you usually do it with most offal


Advertisement