How to Cook Lamb’s Liver

Published on Nov 17, 2023 by


Fried lamb liver

The fried lamb liver is a second dish that is part of the Lucanian recipes that in the past was prepared only during Easter or on holidays. The reason for limiting the preparation of meat dishes only on special occasions was linked to a purely economic issue. In the past, meat was intended only for the tables of wealthy people. Now that meat is within everyone’s reach, eating lamb liver and its meat has become a normal thing at all times of the year. 

Method 1:

Fried lamb liver – Lucanian recipe

Ingredients for 4 people

  • 500 g lamb entrails (liver, lung, heart, spleen)
  • 1 small onion
  • 4 tablespoons of extra virgin olive oil
  • 3 or 4 chopped tomatoes without seeds
  • Two bay leaves
  • Hot pepper
  • salt

Wash the lamb offal  (the offal) and drain them. Cut everything into small pieces with the help of kitchen scissors.
In a saucepan, put the oil and the finely chopped onion and sauté lightly, add the offal and bay leaf and sauté everything for about 15 minutes. Turn the lamb liver often with a wooden ladle to fry it evenly.
Season with salt and add the tomatoes cut into pieces to which we will have removed the seed and a small piece of chilli if you like spicy.

Continue cooking until the tomato is cooked, about another 10 minutes.
Offal should not overcook otherwise the liver will become hard.

Method 2:

Lamb’s liver


  • DOSES FOR: 4 people
  • DIFFICULTY: very low
  • FOOD AVAILABILITY: very easy


  • ½ kg of lamb liver
  • 1 chopped onion
  • 3 tablespoons of butter
  • 1 cup of tomato puree
  • ½ cup of water
  • 2 crushed cloves of garlic
  • salt
  • black pepper


  • Rinse the liver completely in cold water, boil it, then, in water for about 15 minutes, rinse again and chop it into small pieces.
    Melt the butter in a saucepan, brown the onion in the butter, add the liver and simmer.
    Add the tomato puree and ½ cup of water.
    Add the crushed garlic, salt and pepper.
    Cook for about another 15 minutes.

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