Nutrient Dense Lamb Patties with Liver


I’ll let you in on a secret…I trick myself into eating liver, folks.

I call these patties “nutrient dense” as they contain several ingredients that have the most amount of nutrition of any food – pastured eggs, grass fed meat and liver. I know, I know, you probably groaned with displeasure when I mentioned liver. Many of us have memories of hiding it under vegetables or slipping it to the dog when mom wasn’t looking at the dinner table all those years ago.

I am not crazy about liver either. But, I know it is sooooo good for me so I find all kinds of creative ways to slip it into dishes so I don’t even know I am eating it. Yes, I trick myself into eating liver, folks. When obtaining liver, it is essential to get it from the best quality source available. I get mine at the farmers market from farmers I trust. You can also use any other kind of organ meat as well like kidneys, heart, and brain. These foods were known to be the sacred and vital foods to traditional cultures. They contain more vitamins than almost any other food. Eat once a week ideally or once a month minimum for optimal health. You can eat these patties for breakfast, lunch or dinner. You can also make up a batch and freeze them in the freezer and pop them out when you want a quick bite. I puree the liver in the food processor or blender but you could also chop it up into small bits and mix in with the ground meat.

Nutrient Dense Lamb Patties with Liver
Prep time
Cook time
Total time
Recipe type: Entree, Main
Serves: 4
  • 2-4 tablespoons of Butter, Ghee, Lard, Chicken Fat, Duck Fat or Coconut Oil for sautéing
  • 1# ground grassfed lamb (or use any grass fed meat of your choice)
  • 1 medium red onion diced
  • 2 pastured eggs
  • ½ cup pureed liver (from beef, buffalo, lamb or chicken)
  • 2 tablespoons fresh minced cilantro (also known as coriander leaves)
  • 2 tablespoons Umeboshi Plum Vinegar (or lemon juice)
  • 2 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  1. Mix all ingredients together in a mixing bowl and form into small patties about 2 ½ inches in diameter.
  2. Heat a skillet with fat of choice over medium heat.
  3. Brown patties in skillet and cook for about 3-4 minutes on each side. You can easily turn this dish into meatloaf, meatballs or burgers as well.



  1. Janet says

    I went to your presentations at the Westen Price Conference a couple years ago in Illinois. I love the “bacon” liver pate recipe you gave then. It’s the only liver recipe I can stand. I will definitely give this a try! Thanks for sharing!

    • Amanda says

      Hi Janet,

      Thanks for your message! How nice to hear from someone that tasted my cooking at the conference. Yes, that pate was pretty amazing. I can’t say this will compare as it is a much simpler recipe, but I bet you will enjoy it. Let me know how you like it. Thanks for stopping by! Amanda


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