Lamb’s liver

I don’t understand how the UK’s love of eating liver has faded in half a century - it’s now seldom enjoyed, except by grandparents. It is so delicious with its mineral hit - invigorating! If you want to give it a try but don’t want it served up grey with granule gravy, bacon, lumpy mash and a mug of tea (café style), here’s how I cook it most often at home on the barbecue. I prefer to use metal skewers, as wooden ones can be problematic if placed over charcoal.