Remember to remove the lamb liver out of
the packaging, pat dry and bring to room temperature.
Pre heat your griddle or heavy based frying pan until it
sizzles when you add a drop of oil.
Season the meat whilst cooking in the fry pan or griddle.
Don't overcrowd the cooking base, a few medium sized slices of
liver per pan.
Massage with a little duck or goose fat, creating a very thin
layer over the meat.
Cook over high heat turning the steak only once after a rich,
golden crust has formed, reduce heat to medium when crust has
Cook 2 to 3 minutes each side for pink.
Finish by adding a large knob of butter when frying or on the
The meat will become more firm as it cooks, gently press with
your thumb, the more spring back you get the hotter the protein
cells have expand which means the more well done your meat is, for
pink it should have a soft feel with a little spring back.