Lace-Fat-Wrapped Lamb’s Liver Kabab

Jigar Vaz-e Lorestan


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      30 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Sheep are the main livestock of the Lorestan region and lamb’s liver is a favorite. However, the caul or lace fat casing is what’s distinctive in this recipe because of the taste and texture it gives the liver. Iranians have used caul for making dumplings since ancient times. Caul fat, also known as lace fat, mesentery, crépine, or fat netting, is the thin membrane that surrounds the stomach and internal organs of some animals, such as cows and sheep. It is used as a casing for sausages, ro