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> The easiest (and best) is simple baked lambs liver which can be cut into small pieces<br /><br />works with pigs liver as well, used to just simmer it till it went less 'slippery' then slice it on a baking tray, - optional - smear it with SMALL amount of garlic paste - then bake until cooked through and hard. No need to freeze if you then leave it in open box to dry out completely.<br />Used to go through washing machine in jeans pocket and still not disintegrate! Only bad point - it is very loud if crunched in a training class <img class="fsm fsm_eek" src="/images/epx.png" title="eek" alt="
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