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I want to make my son one of the liver recipes out of the Annabel Karmel recipe books but all the recipes are either Calf's liver or Chicken's Liver. All I can buy is Lamb's Liver - does anyone know the difference and will Lamb's Liver by ok???
Lamb's liver is much stronger tasting than calves.Can also be a bit tougher.
IT will just taste a bit stronger but potentially that won't matter. Go for it.
Thank you. I've just been and bought the liver so hopefully my son will like it.
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