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Liver and lamb's heart Pate

Updated: Apr 30

Organ meats are the powerhouse of nutrition. Dr. Natasha recommends to consume liver daily.


  • 500g lamb's liver

  • 1 lamb heart

  • 1 onion, chopped

  • 4 garlic cloves, crushed

  • 5 tbsp. fat (butter/ghee/duck fat)

  • 1-2 thsp. Fresh herbs: rosemary, thyme, dill…


Soak the organs in water with lemon juice or yoghurt/kefir/whey for 4 hours (to remove bitter taste). Next, wash and dry with kitchen paper.



1. Heat fat in pan and add onion, garlic and sauté for 1 minute.

2. Add lamb’s meat and sauté.

3. Add herbs and let it cool.

4. Transfer to the blender and blend till smooth.

5. Transfer to glass/ceramic bowl and refrigerate.

6. Add melted ghee or lard over the and sprinkle herb over the top for garnish if you wish.

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