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Family Lamb's Liver and Bacon  HT MC 15mins

Serves 4     Offal Pork Herbs Main course Eggless

Lamb's liver is a good choice if your family don't like strong tasting offal. Not only is it delicious and highly nutritious but very economical too. For an even milder flavour, you can use Calves' liver.

450g/1lb Lamb's Liver
25g/1oz Plain Flour
Salt and Pepper
1 teasp Dried Sage or Thyme
50g/2oz Butter
1 tbsp Oil
1 Onion, sliced
8-12 Rashers of Back Bacon
120ml/4 fl.oz. Stock


1. Wash and dry the liver and coat with flour which has been seasoned with the salt, pepper and sage.

2. Preheat the grill to hot. Heat the butter and oil in a large frying pan. Add the onion and fry gently until transparent but not brown. Push to the sides of the pan then add the liver and cook for 4 -5 minutes each side depending on it's thickness.

3. Meanwhile, grill the bacon for 2-3 minutes each side until crispy.

4. Remove the liver from the frying pan and keep warm. Add the stock to the pan and cook until thickened. Serve with the liver and bacon.


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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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