Place the lentils into a pan, add the goose fat and cook for 2 minutes. Add salt, smoked pork belly, shallots, garlic, carrot, clove and cook in the stock. Add the double cream, bring back to the boil and mix in well. Season the lambs liver with salt, pepper and a little thyme and enclose in a little cling film. Place into a steamer and steam for 6-7 minutes. Pour the sauce on to plates ensuring a good quantity of lentils. Unwrap the lamb parcels and serve with the sauce.
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 157 (39%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 58.9mg||18 %|
|Sodium 402.2mg||14 %|
|Potassium 772.2mg||20 %|
|Total Carbohydrate 40.5g||12 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 25.1g|
|Protein 19.9g||28 %|
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Calories per serving: 398
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