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Ingredients 7
Servings 4


  • 500
    lamb's liver
  • milled black pepper
  • 1
    lamb caul (netvet)
  • 15
    coriander seeds
  • Worcestershire sauce
  • lemon wedges
  • sea salt


Rinse liver in cold water and pull off membrane. Cut into fingers and season lightly with pepper. Spread caul out on a board and cut into pieces each large enough to enfold a piece of liver. Wrap up liver and secure with toothpicks. An hour or two before braaiing, roast coriander seeds in a dry frying pan until aromatic and grind with a mortar and pestle. Scatter over muise and sprinkle liberally with Worcestershire sauce. Braai quickly on both sides over hot coals (muise should still be pink at centre). Serve as they come off the grid, with lemon wedges and sea salt.

Read more on: grill  |  lamb

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