Livers - Which Sort?

[Smowball]

A few days ago at the local butchers I bought quite a few things including 2lbs of livers. Trouble is I cannot remember which ones- lamb, pig or calves. Is there any way I can tell just by looking at them i.e. Is there an obvious difference? And will it affect what I use them in? Was planning liver and onions, and a pate.

[EcclesCake]

Unlikely to be calves liver, my butcher charges over £25 a kilo for it!

I prefer pork if making a terrine and lambs for a mid week supper. Calves comes out on special occasions.

[KARL]

Size is a give away, provided what you have reveals a comparison of that sort - thickness being the most likely indicator. Lamb's liver will be the smallest by far, particularly if not yet fully grown. Colour is another indicator where pig's liver is likely to be the lightest in colour.

[Smowball]

It's quite dark and large??

[Gmac]

Lambs is smooth and a lambs liver would not weigh 2lbs and is dark in in colour. Pigs liver when you look at it has a very feint lace like pattern on the surface and not as dark as lambs or calves . Calves liver is quite dark and smooth

[Old_Geezer]

If it's 2 lbs of livers (plural) then the weight of one isn't going to be a factor.

[Old_Geezer]

Maybe they were chickens', they're smaller again ;-)

[Smowball]

Yes that's not one liver! That's the entire weight of the bag

[Mamyalynne]

Daft question , but did you simply say '2 lbs of liver please' or did you ask for a certain one?


Cost as stated will be a guide too.

[donny48]

Are you doing streaky bacon with the liver and onions?

[Old_Geezer]

If you're planning liver & onions it doesn't matter much which they are. They're all suitable for frying.

[Smowball]

Yes I pointed to the tray and said 2 lbs in weight but I can't remember which one I pointed too. And yes am going to add bacon,

[mikey4444]

Smowy....the difference between them is immaterial as they are all horrid !

[shoota]

I'm coming round, crispy bacon, well cooked liver, fried onions, lashings of buttery mash and a gallon of gravy - food of the gods...

[fredfredfredfred]

easiest way.Cheapest to buy =pig liver.medium price=lamb.expensive =calves.
You can use all of them in liver and onions,but there is a difference in cooking times.Pig takes longer to cook,followed by lamb,then calves taking the quickest.
By the way,and this goes for all liver,you need to remove the skin and the 'tubes' that run through them.Tough as old boots otherwise.

[Smowball]

I think it's lamb then. I don't like it but Mr Smow does. Shoota I'll set you a place at the table : )

[Jackdaw33]

The cheapest to buy is ox liver. It's also the tastiest. Many say it's tough but if cooked correctly it is deliciously tender. It should be dipped in cornflour and gently fried over a medium heat for a few minutes each side, as if cooking a rare steak. I like mine still pink in the middle. The knife will cut through it like butter - it melts in the mouth.

[Smowball]

I've read to soak in milk also - is that an old wives tale??

[237SJ]

Probably lambs liver. Pigs liver can have a lot of veins running through it which can be quite off putting. I remember when my Dad killed a pig, seeing the liver on a large plate in the kitchen which put me off . I didn't like it much but I do like lamb liver as it is much more tender

[Jackdaw33]

Heard of it but never done it.

[Old_Geezer]

I read that was to take away the bitterness, but I've never experienced bitter liver ?! Maybe because I fry it out ? I don't think it's necessary but give a pre-soak a try if you wish.