Lamb liver...

"Offal is a culinary term used to refer to the entrails and internal organs of a butchered animal. The word does not refer to a particular list of organs, but includes most internal organs other than muscles or bones. In some parts of Europe, scrotum, brain, chitterlings (pig's large intestine), trotters (feet), heart, head (of pigs, calves, sheep and lamb), kidney, liver, "lights" (lung), sweetbreads (thymus or pancreas), fries (testicles), tongue, snout (nose), tripe (reticulum) and maws (stomach) from various mammals are common menu items." - by

Offal is widely used in Polish cuisine. I already posted 2 recipes with offal, for Kołduny and Jellied pig's feet. Recently I had a huge craving (yes craving!) for liver. I have to admit that from all livers available at butcher (lamp, chicken, calf) the lamb liver is the best - and that's the one I recommend if that taste is completely new to you.
Great website about offal, which I can definitely recommend, is Offal Good.

How to make it...

- 600 g liver (lamb or calf)
- 4 onions
- 250 ml of stock (the best will be chicken stock)
- 3 tablespoons butter
- juice from 1 lemon and grated lemon skin
- 3 tablespoons flour
- salt, pepper, sugar

Chop the onion. Melt 2 tablespoons butter and fry chopped onion with pinch of salt, pepper, sugar and lemon juice and skin. Add stock and saute for few minutes (until onion is nice and soft). Pepper the liver (do not salt as it will get tough during frying!) and dust with flour. Fry on the rest of the butter 1,5 minutes on each side. Remove the liver to a plate and sprinkle with salt. Serve with onion sauce.
Great accompaniment will be mashed potatoes and pickled cucumber.