Sheep liver is a food of animal origin that falls within the group of offal; within the fifth quarter of the animal - which also includes products such as: offal, tripe, pork rinds, heart as food, brain as food, spleen as food, tongue as food, nerves, etc. - is probably one of the most consumed cuts in Italy and abroad.
Sheep liver is classified in the 1st fundamental group of foods, as it contains proteins with a high biological value, specific minerals and vitamins. It also makes use of more than relevant nutritional concentrations of: other water-soluble vitamins - different from those typical of the food group in question, such as folic acid and vitamin B12 or cobalamin - fat-soluble vitamins - vitamin A or retinol and vitamin D or calciferol - other minerals other than those typical of the food group in question - for example zinc, selenium and phosphorus - cholesterol, purines etc. Sheep liver also provides a small concentration of glycogen - a reserve carbohydrate, however strangely detected as soluble carbohydrates - and vitamin C or ascorbic acid The nutritional characteristics of sheep's liver are the result of its biological tasks, for more information read also: Liver as a Food.
Sheep liver can be included in almost all diets; the exceptions, or require greater care, are the diet against metabolisms and the nutritional regimen of pregnant women. The average portion is equal to or less than that of muscle cuts and the frequency of consumption must comply with the identical recommendations for meat. It is always advisable to pay attention to the hygienic safety level of the product.
Sheep liver is not the most used for food purposes. It is surpassed, for commercial demand, by the liver of hen (livers), by the liver of cattle and by the liver of pork; it has a similar level of consumption, probably slightly higher - for some local gastronomic traditions - to horse liver.
