Lambs’ Fry and Bacon

Or Liver and Bacon, if you prefer, which would suggest that any liver would do – and it would. But I find Ox liver [calves’ fry] to be a bit strong for my taste, although soaking it in milk for a couple of hours does make it milder. Pig’s liver also works perfectly well, but I find that this is better with a dash of curry powder, which would turn it into a devilled dish. No, I prefer lamb’s fry, and this makes a very tasty, traditional English dinner when served with roast potatoes and green beans. Served on toast it provides a hearty and robust breakfast.



300g thinly sliced lamb’s fry.

2 tblsp cornflour.

2 cups beef stock.

¼ cup tomato paste.

1 tblsp rubbed origanum.

2 tblsp lard.

200g diced lean bacon.

1 medium onion.

Salt and pepper to taste.

A little finely chopped parsley



Remove all sinew and blood vessels from the liver and slice very thinly. Cover and set aside. In a bowl, quench the cornflour with a little stock, then add the rest of the stock and beat in the tomato paste and rubbed origanum until everything is fully combined. Set aside.



Heat the lard in a deep pan over a hot flame and sauté the bacon until the fat begins to render, then add the lamb’s fry and continue to stir fry until sealed. Add the onion and continue to stir fry until softened. Add the stock mixture and continue to stir until thickened, then reduce the heat and simmer for 4-5 minutes. Serve immediately garnished with the parsley.


Serve with: Roast or mashed potatoes and green beans.


Serves: 2.


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