Grilled Lamb Liver Wrapped in Caul Fat
A delicious alternative to the usual meat skewers. Lamb liver wrapped in caul fat is quick and easy, and comes out juicy, tender, and fragrant. Make it in place of the usual beef, pork, or chicken kebabs — the key is to buy fresh liver, and success is all but guaranteed, since this dish is nearly impossible to ruin.
Zinaida
Recipe author
Grilled Lamb Liver Wrapped in Caul Fat
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 %
2 g
Fats 29 %
2 g
Carbohydrates 43 %
3 g
45 kcal
GI:
100
/
0
/
0
- Success here comes down to the main ingredient, so choose it carefully. The lamb liver should be fresh — no more than 48 hours old — and ideally from a young animal. Rinse the liver thoroughly under running water, put it in a deep bowl, and cover it with milk. Let it soak for 3 hours. While the liver soaks, prep the caul fat: separate it into sheets, rinse it well under running water, and put it in another deep bowl. Cover it with water, add a little salt and a few drops of vinegar, and let it soak for 2 hours, then lift it out and rinse it under running water. Get your grill and coals ready ahead of time so you can start cooking right away; the coals should be at a medium heat. After the 3 hours, pat the liver dry with paper towels, then trim off the membranes and cut out any large ducts. Cut the liver into large pieces about 1 inch (2.5–3 cm) across. Put the pieces in a large bowl and season with the coarse salt and freshly ground (or cracked) black pepper. Cut the caul fat into large pieces and dip them in hot water to make them more pliable. Wrap each piece of liver snugly in caul fat. Thread the wrapped liver onto skewers and set them on the grill, leaving space between the skewers. Grill the liver on all sides until the caul fat turns translucent — the fat renders and keeps the liver from overcooking, so it stays juicy and tender. This takes no more than 15 minutes. To check doneness, pierce a piece with a knife: no blood should run out, and the liver should be lightened in color but still soft, not dry or firm. Serve the skewers right away with fresh vegetables, plenty of herbs, and your favorite sauces. You can leave the caul fat on the liver or peel it off — either way is delicious. Enjoy your time outdoors!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Concentrated milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar, 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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