A tender and nutritious cut with a distinctive flavor, appreciated by lovers of organ meats. Lamb liver cooks quickly and is best prepared simply to preserve its tenderness and natural flavor.

Recommended cooking method: In a skillet over medium-high heat with a little butter or oil. Avoid overcooking to help maintain its texture.

Preparation tip: Sauté with onions, garlic, and a touch of thyme. For food safety, lamb liver should reach an internal temperature of 71°C (160°F).