Fresh Goat Liver

Fresh Goat Liver — Mild, Tender & Nutrient-Dense | Iron & B12 Rich

Goat liver is milder and more tender than beef liver and among the most nutrient-dense foods available, exceptionally high in vitamin B12, vitamin A, iron, folate and copper, a single serve far exceeding the daily requirement for several. Around 26g protein per 100g cooked and very lean.

 The one rule is not to overcook it: liver turns grainy and bitter when cooked hard, so slice it thin and fry fast over high heat for 1 to 2 minutes a side, until just past pink inside. Soaking it in milk for 30 minutes beforehand mellows the flavour if you find it strong. It is the classic base for a liver and onion fry, kaleji masala or a South Asian liver curry. Cook it the day you buy it, as liver is best very fresh.