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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Breaded Liver on Whipped Beef Tallow

Introduction & Inspiration

For a dish that is simply 'breaded' liver it is extremely tasty as is, with an incredible flavour furnished by the lamb sauce reduction. A wonderful change from other, more bland liver dishes. The 'breading' is made using beef crackling crumbs and the whipped tallow makes for a creamy sauce.

It's a very quick and easy weeknight meal to prepare that not only tastes delicious but also ensures you're getting in adequate liver on PKD.

I hope you will enjoy this way of eating liver.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Serving of Breaded Liver On Whipped Beef Tallow

Main Ingredients:

200g Lamb Liver

125ml Lamb Cooking Juices (plus 50ml extra for deglazing)

40g Whipped Tallow Fat

20g Beef Crackling Crumbs

5g Tallow (or Lard) for coating



Sprig of Parsley (Optional)

Recipe Instructions

Pre heat the oven to 80c.


Give the lamb liver a quick rinse under running water and then pat it dry with a paper towel. Place the liver on a wooden chopping board.


Use a pastry brush to coat the liver all over with melted tallow in a glass bowl.


Sprinkle half of the beef crackling crumbs over the top of the liver. Use kitchen tongs to turn the liver over and coat the top half of the liver with the remaining beef crackling crumbs until both sides are fully coated.


Add any remaining melted tallow to the centre of a frying pan on medium-high heat and then add the lamb cooking juices. Leave the juices to reduce down for 6 or so minutes, stirring occasionally, until it begins to turn into a slightly thicker sauce. The liquid will be bubbling up.


At this point you can add the liver to the pan. Cook for 2 minutes on one side, before flipping the liver over with the kitchen tongs and cooking for 2 minutes. Towards the end of the cooking, baste the liver with the cooking juices.


Add the 'breaded' liver onto a lined baking tray along with a serving plate. Wait for the oven to reach temperature and then turn it off, before adding your tray to the oven.


Deglaze the frying pan by adding it back on a medium heat and pouring in the extra lamb cooking juices. Use a spatula or pastry brush to help loosen the fond. This will create even more flavour for the sauce.


Once the juices are nice and warm, add 2 tablespoons of the sauce from the frying pan to the bowl with the whipped tallow. Use an electric hand whisk to whip the tallow up to combine the cooking juices.


Remove the liver and serving plate from the oven.


Use a knife to cut the liver into thin slices on a wooden chopping board.


Add the whipped tallow to the centre of the serving plate in a long strip (roughly the size of the liver slices).  Using a spatula, carefully transfer the slices on top of the whipped tallow.


Use a spoon to drizzle your liver with the remaining sauce from the frying pan. Top with a sprig of parsley for decoration.


Bon Appetit!



Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


You can also coat your liver using egg yolk or liver pâté as well for variation. If using eggs, be sure to use free range, organic eggs.


If you're not able to use beef crackling crumbs the 'breading' you can always use crispy Parma ham powder, Sausage and Greaves Spread, Beef Tripe 'Flour' or 'Pulled Pork Flour' or just grind up some tripe or beef sheets into a fine powder.


If you do not have any lamb liver available, then use veal or else beef liver instead.


Check out my Beef Crackling Crumbs, Whipped Tallow Fat, Beef Crackling and Lamb - Slow Cooker recipes for instructions on how to make all of these.


If you do not have any lamb cooking juices, use another type of broth, ideally one that has a lot of flavour like oxtail or beef cheek. 


You can obviously vary the cooking times of the liver, based on how you like it cooked.

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).


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