# Lambs liver cook temp & duration timings? **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [April 4, 2023, 7:38pm UTC](https://community.anovaculinary.com/t/lambs-liver-cook-temp-duration-timings/31907 "2023-04-04T19:38:42Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![MrGus](https://avatars.discourse-cdn.com/v4/letter/m/b9bd4f/32.png) [@MrGus](https://community.anovaculinary.com/u/MrGus)\ **Post date:** [April 4, 2023, 7:38pm UTC](https://community.anovaculinary.com/t/lambs-liver-cook-temp-duration-timings/31907/1 "2023-04-04T19:38:42Z")
Wife brought me home some very fresh glossy lambs liver (which only I eat despite us all eating lamb hearts) Whilst I am aware of the congealing effect of this soft organ put to water, I can live with that, but should I still flour dip it after to help texture & coating adherence for a quick pan colour finish? & of course temps & times, perused the site via PC but nothing there …help appreciated, good liver has a very finite shelf life (even at 2c / 36f in the fridge) The “lets talk organ meats” thread was mostly heart based ---
**Author:** ![MrGus](https://avatars.discourse-cdn.com/v4/letter/m/b9bd4f/32.png) [@MrGus](https://community.anovaculinary.com/u/MrGus)\ **Post date:** [April 6, 2023, 9:59am UTC](https://community.anovaculinary.com/t/lambs-liver-cook-temp-duration-timings/31907/2 "2023-04-06T09:59:22Z")
I think i’ll stick this link in my profile as a reminder that many queries here go unanswered longer than the item to be cooked can be kept for… [Lambs](https://www.cookipedia.co.uk/recipes_wiki/Lambs) [liver](https://www.cookipedia.co.uk/recipes_wiki/Liver) \* (medium-rare) - 62°C _143.6°F_ 60 minutes 120 minutes > **[Sous vide water bath meat cooking times and temperatures](https://www.cookipedia.co.uk/recipes_wiki/Sous_vide_cooking_times)** > > A comprehensive table of minimum and maximum meat cooking times and including temperatures and charts for doneness ---
**Author:** ![MrGus](https://avatars.discourse-cdn.com/v4/letter/m/b9bd4f/32.png) [@MrGus](https://community.anovaculinary.com/u/MrGus)\ **Post date:** [April 6, 2023, 9:40pm UTC](https://community.anovaculinary.com/t/lambs-liver-cook-temp-duration-timings/31907/3 "2023-04-06T21:40:34Z")
Well that ruined a treat. Too damn soft, trying to save it by sticking it in the airfryer for 5 minutes (pan finish was rubbish) but basically the medium rare is like mush, with none of the traditional pan fried joy. I stuffed the remainder in the fridge whilst I ponder whether even the dogs would eat it (ps vets saying liver for dogs is dangerous is a pile of BS perpetuate by vets, none of them have ever quantified it by weight nor strength, they are likely very much unaware, we have fed all our dogs liver & heart over the years, big difference between pig, lamb, ox, chicken livers. Anyway, sous vide liver …don’t unless you are a born masochist. ---
**Author:** ![FurrierTransform](https://avatars.discourse-cdn.com/v4/letter/f/839c29/32.png) [@FurrierTransform](https://community.anovaculinary.com/u/FurrierTransform)\ **Post date:** [April 6, 2023, 10:56pm UTC](https://community.anovaculinary.com/t/lambs-liver-cook-temp-duration-timings/31907/4 "2023-04-06T22:56:45Z")
Thank you for the experiment. ---
**Author:** ![MrGus](https://avatars.discourse-cdn.com/v4/letter/m/b9bd4f/32.png) [@MrGus](https://community.anovaculinary.com/u/MrGus)\ **Post date:** [April 7, 2023, 11:18am UTC](https://community.anovaculinary.com/t/lambs-liver-cook-temp-duration-timings/31907/5 "2023-04-07T11:18:16Z")
It really was, I saw a you-tube sous vide (as a rare example) but their description of “tender” was likely so off the mark compared to the regular flour & pan fry feel that it was misleading. Having firmed it up overnight in a 2c fridge I will throw it back into the frying pan tonight, but I think it’s a literal “dogs dinner” for them tonight. ---
**Author:** ![MrGus](https://avatars.discourse-cdn.com/v4/letter/m/b9bd4f/32.png) [@MrGus](https://community.anovaculinary.com/u/MrGus)\ **Post date:** [April 8, 2023, 2:06pm UTC](https://community.anovaculinary.com/t/lambs-liver-cook-temp-duration-timings/31907/6 "2023-04-08T14:06:39Z")
Last post on the debacle. Today I tried to pan fry it cold, it remained more or less mush, not able to hold itself together & breaking apart further, before, pan, during pan, after pan… I still ate it as a breakfast component & didn’t waste time flouring it, it didn’t deliver (& i’ve been eating steamed rice with lemon ponzu for many meals for the past 7+ days) ---
**Author:** ![FurrierTransform](https://avatars.discourse-cdn.com/v4/letter/f/839c29/32.png) [@FurrierTransform](https://community.anovaculinary.com/u/FurrierTransform)\ **Post date:** [April 8, 2023, 3:18pm UTC](https://community.anovaculinary.com/t/lambs-liver-cook-temp-duration-timings/31907/7 "2023-04-08T15:18:11Z")
While it will be an excellent treat for your dogs, why don’t you instead try to salvage it by making it into a liverwurst or pate kind of thing? I, of course, have no idea what I’m talking about. ---
**Author:** ![MrGus](https://avatars.discourse-cdn.com/v4/letter/m/b9bd4f/32.png) [@MrGus](https://community.anovaculinary.com/u/MrGus)\ **Post date:** [April 8, 2023, 5:32pm UTC](https://community.anovaculinary.com/t/lambs-liver-cook-temp-duration-timings/31907/8 "2023-04-08T17:32:27Z")
It was eaten, at breakfast, every piece scrutinised out of the frying pan 😉 Only thing is I now need some liver for a “do over” …feeling cheated of your food is to still feel hungry. Pate is a funny thing where I am the only person eating it at home, & I am very fussy about it (wife bought the wrong stuff too often, leaves me to it)