The liver, wrapped in a fat net, turns out to be very juicy.
Wash the liver, cut into pieces about 7x10 cm in size.
Make small incisions so that when frying, the fat from the grid is absorbed into the liver.
Salt, pepper to taste.
Cut the adipose tissue into pieces large enough to wrap around the liver pieces
Wrap each piece of liver in a net.
Lay the pieces out on a rack. Cherry coals for ram's liver are best suited. Turn the grate every 2-3 minutes.
Readiness to check with a knife, if the blood has stopped dripping, then the liver is ready. The main thing is not to overdry. Although the grid just prevents the juice from flowing out of the liver.