I just got caught up in my messages.

Regarding lamb's liver vs. calves liver.  Lamb's liver is usually
unavailable in grocery stores in North America. Perhaps the meat manager
could order it for you. Or a small abbatoir in a rural area would have it in
season.

However, as I understand it, growing lambs are usually fed large amounts of
grains to fatten them here so probably the  liver would not be as good as in
Australia or New Zealand where they're raised on grass.

We buy beef from an organic farmer who feeds the animals only a small amount
of grain and the liver tastes excellent, very sweet and mild. I'm sure it is
the large amount of grain and chemicals fed in the feedlots that ruins the
taste of the liver.

Judy

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