Lamb liver

As you know, dishes made on the basis of lamb liver are especially common and very popular in Greek cuisine - their distinctive feature is the characteristic rich taste. It is customary to fry lamb liver, simmer with mushrooms, sour cream and serve with a variety of sauces and side dishes.

In general, lamb is recognized as a full-fledged food product, since it contains animal proteins, fats, vitamins and mineral salts. In particular, it is important that lamb is rich in protein, which plays a significant role for the human body. But the percentage of this substance in lamb directly depends on the degree of fat content of meat - the fatter the meat, the less protein it contains. For example, the lamb liver contains about 74% protein, which is quite a lot.

The main source of vitamins in the entire carcass of this representative of artiodactyls is precisely the lamb liver - it exclusively contains vitamins A and C. Due to the high content of vitamin A, this product is often used for medical purposes. Thus, a special substance in the composition of the lamb liver - heparin contributes to the normalization of blood clotting, which is important for the prevention of myocardial infarction.

The beneficial properties of lamb liver are preserved depending on the method of processing the offal. By the way, the lamb liver contains a large amount of water, and therefore it is considered a perishable product. By the way, the freshness of lamb liver can be determined by assessing its appearance, color, smell and other distinctive properties of the offal.

Fresh lamb liver is characterized by a thin film, the color on the section is brown-red, the surface of this product is slightly wet. The fresh sub-product should be sufficiently dense so that when the finger is pressed, the resulting fossa quickly aligns.

The calorie content of lamb liver is about 101 kcal per 100 grams of product, and this is a low indicator of nutritional value. In this regard, experts assure that regular consumption of dishes based on this offal will in no way damage your waist, and, on the contrary, will have a beneficial effect on the general condition.

Experts recommend always purchasing exclusively cooled offal, including lamb liver. The fact is that it is in this case that it is possible to reliably determine its freshness, because the frozen liver may well be frozen more than once.

After such manipulations, the product not only loses part of its taste and nutrients, but even becomes dangerous to human health - in the process of thawing at high temperatures in the lamb liver, putrid processes and the development of harmful microorganisms begin.