Lamb Fry/ Liver Pate (DF)

Lamb fry or lamb liver is another great nutrient dense organ.  Whilst it is not quite the superfood that beef liver is, it’s still a great addition to any persons diet.  Making Lamb Fry/ Liver Pate and eating it with pork crackle and beef jerky is one way to disguise the new flavour.  Lamb Fry/ Liver Pate is also freezer-friendly, so making it in bulk is a great timesaver!  

SIMPLE & EASY 3 INGREDIENT LAMB FRY/ LIVER PATE (DAIRY-FREE)

400g lamb fry/ liver
1/2 cup + 1 tablespoon duck fat
1/2 teaspoon salt (Celtic Grey Sea Salt or Magnesium Enriched Natural Lake Salt)
Makes about 2 ramekins

1. Bring the lamb fry/ liver to room temperature and pat dry.
2. Heat a tablespoon of duck fat in a medium to high heat fry pan.
3. Place the lamb fry/ liver in as is (steak like) and cook for 3 minutes each side on medium to high heat.
4. Let it cool slightly and then cut to blender sized portions.
5. Place into a blender along with 1/2 cup melted duck fat and 1/2 teaspoon of salt. Blitz until smooth.
6. Spoon mixture into your choice of sealable container/s or ramekins.
7. Refrigerate for about 4 hours, but overnight is better to let them fully set.
8. Label and freeze any portions not needed after 4 hour setting time. The pate tastes the same fresh or thawed from frozen, so it’s perfect for making in large batches for freezer storage. To thaw, just place it in the refrigerator overnight and it’s ready to eat around 12 hours later.