Lamb fry or lamb liver is another great nutrient dense organ. Whilst it is not quite the superfood that beef liver is, it’s still a great addition to any persons diet. Making Lamb Fry/ Liver Pate and eating it with pork crackle and beef jerky is one way to disguise the new flavour. Lamb Fry/ Liver Pate is also freezer-friendly, so making it in bulk is a great timesaver!
SIMPLE & EASY 3 INGREDIENT LAMB FRY/ LIVER PATE (DAIRY-FREE)
400g lamb fry/ liver
1/2 cup + 1 tablespoon duck fat
1/2 teaspoon salt (Celtic Grey Sea Salt or Magnesium Enriched Natural Lake Salt)
Makes about 2 ramekins