Chop the lamb liver, kidney or heart and trim into 1-inch pieces then mix and keep cold.

Pass the mixture through the a meat grinder, using the medium or small die, if a meat grinder is not available, pulse the mixture in a food processor until fine/nearly smooth.

Pack the meat into the silicon mold, or alternately, form into small, 1oz balls, flatted into cakes, and freeze.

After the cakes are frozen, transfer them to an air tight container or freezer bag to prevent freezer burn.

Serve the patties as a treat for larger dogs, or allow to come to room temperature and serve alongside a serving of normal food as a raw treat/supplement.

Instead of freezing, the patties can also be baked at 350 for 15 minutes, or until completely cooked, but should be stored in the freezer after cooling to preserve them, since there is no salt to extend the shelf life. The treats can also be dehydrated, but should be made as thin as possible for quick dehydration. Dehydrate cakes at 145 F for 24 hours or until cracker dry, store in an air tight container in a cool dark place, then break the dried cakes into pieces and feed to dogs as needed depending on their size.