Lamb’s liver is probably the most commonly available in the UK. Growing up, I don’t recall any other sort. It’s obviously livery so, as youre familiar with beef and chicken liver, you’ll already be on the right track. Not as rich a flavour as chicken or pork. But fuller flavoured than calves liver - if your mention of “beef” implies liver from an older animal , then I’ve no experience of it as it doesnt seem to be commonly available here.
I meant calf liver I just haven’t had my morning coffee yet. 
No worries. Beef liver is available here but not generally in the supermarkets. You’d need to go to a specialist supplier like this - https://www.kimbersfarmshop.co.uk/Aberdeen-Angus-grass-fed-beef/beef-liver/
My supermarket at times sells beef liver. I usually buy the calf ones.
I suppose the taste, texture and flavor profiles have more to do with the animal’s age, sex and feed/forage than they do species. The venison liver I’ve had from alfalfa-fed does and heifers hasn’t been gamey.
I do that with all of the liver I eat.
It takes the “bite” out of the liver
That’s exactly why I douse mine lemon.
I’m looking forward to trying your method next time thanks for the suggestion.
I happened to be browsing Edward Lee’s Smoke & Pickles (this month’s COTM! June 2022 Cookbook of the Month: EDWARD LEE MONTH) and came across a recipe for Orange Lamb Liver Pate with Braised Mustard Seeds. I haven’t tried it myself, but as a pate lover it sounds wonderful! Here’s the list of ingredients - let me know if you’d like the instructions.
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The recipe does look good and I also am a Pâte lover.
I have the book which is an interesting read.
It is a great book with a lot of lamb recipes.
OK! Will make this for a dinner party, will post back.
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My mind instantly went to pate, excited to see how this turns out!
This would be my use. Just makes the best pate, IMHO. I save my lamb livers just for this use. Pate away!
Haven’t had bison liver yet.
