Yes. Rewarming food only changes its consistency. Eventually it will get tougher and drier.
You can reheat lambs liver, but you should be careful not to over-heat, as it will cook more and become tough. You should probably add a few drops of water and cover it to reheat it.
yes!
some might say it is the best, try lambs liver and bacon. Lambs liver with gravy, mushrooms, onions, peas and mashed potatoes. Lambs liver flavours liquids, so it does not need a stock and it is packed with vitamin B12 and Iron. Cook creamy Lambs liver stroganoff with mushrooms, rice or noodles and salad. Its all up to your imagination!
on average 1342
put it in the frying pan
In New Zealand at least, the meat will be accurately described by the butcher. The usual liver will be either chicken or sheep/lambs. Cow's liver is enormous, and though I've never bought any, I seem to remember pig's liver being on sale.
slaughter lambs are lambs/sheep that you butcher
Marking lambs is normally when you castrate the male lambs and tail the lambs and give them their first vaccinations.
Lambs are baby sheep. Thus lambs are "related" to sheep.
Lambs are baby sheep.
Sheep is sheep and lamb is lambs
Lambs are mammals.
Two lambs.
lambs