Lamb's liver

Lamb's liver is milder and more delicate than ox liver, with a cleaner iron-mineral character and less of the intense bitter edge that makes ox liver demanding. Typically pan-fried quickly in butter with bacon and caramelised onions, the combination brings iron, fat, smoke from the bacon, and sweetness from the onion. The wine needs to engage the iron note, cut the butter fat, and match the savoury-smoky depth of the bacon without overloading a preparation that is more refined than it might appear.