I am a liver fanatic. I know this isn't everyones thing and I am OK with that. It just means more for me. I also like using all the animal, head to tail. I have found that liver is best when it is really fresh and so this I guess would be my pre Spring Spring lamb. The pickled onions are a flat out copy of Momofuku's pickled ramps and the sauce is pretty much theirs too but I did make changes. Speck is nothing more than German style smoked bacon that is not raw.

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