Looking for temps and times.
There is a list of rough timings here, which includes Lambs Liver: https://www.cookipedia.co.uk/recipes_wiki/Sous_vide_cooking_times
But … Given that you are going to have to sear it to get anything approaching a pleasant appearance (and add to the flavour via the Maillard Reaction) and for me frying Lambs liver takes about two minutes tops it’s probably a waste of your time.
I’d be interested in finding out how well it works, but I suspect it’s not going to be a good result.