Help! Which liver is the best?

Pennylane

My vote goes for the Lamb's Liver - IMHO a much more subtle flavour. Grannybroon - does your recipe include LOADS of tomatoes, onions and some cream? If so, that is one of my FAVE recipes for lamb.

It's good enough to be included in my "Personal Handwritten Recipe Book"!!! and I must have been using it well over 20 years.:j

Rowan9

I love lamb's liver if i want something not too strong. pigs if I want strong and if I want extra comforting strong, i go for ox - takes the longest to cook but soooooo comforting. i always braise it with onions so there is a nice rich gravy to have with mash and veg. hhhmmm....will have to have some soon after this thread.
Good luck with your new job
w

kunekune

If it is between lamb and pig, I'd pick lamb any day. And I mean that, in the sense that it is one my favourite things to eat. But there are other livers, if you can get them. Calves liver is nice, as is veal liver when you can find it. Chicken liver is pretty good too - I use it for pilaff and salad, so perhaps it isn't quite what your residents want.

Olliebeak

I think also that lamb's liver is more tender than pig's/ox's. Calf's is good too but is more expensive - and no doubt there will be budget constraints in the nursing home.

Some nice creamy mash and carrot&swede and they'll all be drooling BEFORE the meal is served :j . Always went down a treat when I worked in a nursing home. Make sure that you have an option for those who don't like liver - it's not to everybody's taste .

foreign_correspondent

I like pigs liver - it is very tasty - I ate it at my dads the other day, he had bought it in thin (half inch-ish) slices then cooked it in the pan with the bacon fat, and served it with bacon, egg and tinned toms, it was lovely!

piglet29

another vote for lambs liver for me, i find it not as strong as pigs liver and more tender too!

grannybroon

PennyLane

My recipe sounds similar!

Quasar - your post reminded me that my Mum used to buy Ox liver when we were children!

GB

champys

Almost impossible to get lambs liver where we live in France - maybe once we get around having a few sheep of our own. The choice is mostly between pigs liver (cheap and so-so in taste) and calves liver (delicious but very expensive). Rabbit liver is also on sale, and chicken livers are plentiful but I worry about them being the opposite of free range. When we take delivery of our organic beef or veal, we get part of the liver for free, which is great, but that happens only once or twice a year. I think I should make a bit more of an effort with the pigs liver! Pigs liver in black bean sauce??

Stephen_Leak

Basically, in ascending order of strength, it goes lamb, pig and ox. Don't discount the more strongly flavoured livers too quickly though, especially if they're on offer. IMHO, any liver is better than no liver. See my previous thread ...

http://forums.moneysavingexpert.com/showthread.html?t=631835

MrsE_2

Just to throw another one into the mix, have you thought about calfs liver, its lovely.
Its not cheap, but its the king of liver.