The sheep has a lot of usable parts! From the wool to the meat and even the cheese can be extracted from the said creature, among others. But in the desert the treats are few and even the Bedouins, used to the harsh conditions of the Empty Quarter, like a little luxury now and then, so these people of the desert use all parts of the animal. The liver is the treat and the privilege of the butcher.
Ingredients
Sheep, lamb, goat, ewe or analogous. One is enough.
Cooking
No cooking necessary. Don’t spoil the natural aroma of the internal organ with spices either.
Portion Size
For the glutton, it’s a main course but if there’s a bunch of munch-heads assembled, the liver makes a nice starter.
Preparation
1. As always, the fresh product gives the best experience. Go to Yemen. Tame the even-toed ungulate preferably with a long-range weapon. Always keep in mind that the sheep is a ruthless and insolent beast, one that will neuter you without giving it a second thought, if given a chance.
2. Open the ruminator with an sharp object and find your way through intestines toward the garnet, fist-sized organ.
3. Once you find the gland, yank it off the sheep’s tissue with force.
4. Slice it up with a barlow and enjoy as such.
Do you really need to travel to Middle East to test this succulent sashimi? Well, no, of course not – there are plenty of these beasts of prey in your neck of the woods too, just hiding their tasty livers inside them to spite the hungry. Arm yourself as soon as possible and go Nugent on their mutton ass! The landowner whose lawns these vermin are destroying is sure to thank you too!
Kick dem munchies now!
