I can hear vast swathes of groans sweeping t'interweb at just the name of the meat, but it is so good for you and as tender as chicken if not overcooked.
FYI - Liver is a huge source of vitamins including A, D, E, K and B12 as well as folic acid.
Liver and bacon
I'm not going to insult you chefs out there by producing a recipe for what is a simple enough meal but will explain what I did that may trigger an idea or two.
I understand why some people would dislike liver, as a child I didn't enjoy it either, but I think that was because it was over- cooked. If it is in the pan too long what is a very compact meat becomes even more dense which is probably because the moisture is cooked out of it and at that point you could use it to sole your shoes. The lamb's liver on the plate above was as tender as chicken and that was sealed on the outside for a couple of minutes then cooked with the bacon, onions and gravy for seven or eight minutes. The meat wasn't bloody but was quite soft and flavoursome without being aggressively so.
Of course, other types of liver, pig's and beef, can be much stronger.
The meat was served up with dauphinoise potatoes and peas, so the costing for the meal was in the region of £1.13p. The liver cost £1-59 and I had 3 meals from it, the other two being stroganoff. (See below)
The stroganoff was probably even less expensive as the rice is £1/ packet and that makes at least 10 servings. There is a green pepper, a couple of mushrooms and a small onion plus 1/3 a small pot of double cream. Costing - £1.05/serving.
Of course the beauty of liver is the lack of fat and plethora of vitamins and minerals. It even has folic acid for you pregnant chefs!
To prepare the lamb's liver, dust it in seasoned flour and seal on all sides before cooking the onions and bacon then adding the gravy. (The flour helps to thicken the gravy.) When the gravy is simmering return the liver to the pan for 5 - 10 minutes and then serve.