Lamb's Fry and Bacon Recipe - (2024)


Submitted by Peter J

"Recipe that's a combination of some useful ideas I got from a post in the Aus/NZ forums along with a few ideas from recipes found on the web. If you don't have access to Vegemite try black sauce (thanks mummamills for that and more!)."


Lamb's Fry and Bacon Recipe - (2) Lamb's Fry and Bacon Recipe - (3)

photo by Peter J Lamb's Fry and Bacon Recipe - (4)

Lamb's Fry and Bacon Recipe - (5) Lamb's Fry and Bacon Recipe - (6)

Ready In:





  • 500 g lamb liver
  • 1 tablespoon sea salt
  • 14 cup flour
  • 2 teaspoons butter
  • 200 g bacon (about 4 rashers)
  • 2 medium onions, diced
  • 1 12 cups water
  • 1 tablespoon vegemite
  • 1 tablespoon cornflour



  • Place lamb liver in a small bowl, sprinkle with sea salt, cover with water and refrigerate for a few hours.
  • Peel skin off lamb's fry and remove any other pieces of tissue, slice and lightly coat with the flour. I normally like to cut any long strips in half again so they're bite size.
  • Remove excess fat and rind from the bacon and chop coarsely. Leave a bit of streaky fat on the bacon, it adds to the flavour.
  • Melt butter in a frypan, add bacon and onion and fry around 8-10 minutes over medium to high temperature until onion is soft and bacon is fairly well cooked but not crisp.
  • Add lamb's fry and lightly fry a few minutes turning often to brown evenly, you don't need to cook it through at this stage.
  • Blend water, vegemite and cornflour and add to the pan and mix through well.
  • Bring to a gentle boil, reduce temperature to a simmer and continue to cook for 20 minutes stirring every 5 minutes or so. It may take a little more time but you want a fairly thick gravy runs a little slowly off a spoon.
  • Serve with mashed potatoes or it's also good re-heated and served on toast for breakfast.

Questions & Replies

Lamb's Fry and Bacon Recipe - (7)



  1. Thank you Peter J, I can now dish up and present the perfect Lamb's Fry and Bacon dish......tried this lastnight, wife and I agree this is the best Lamb's Fry and Bacon dish we have EVER tasted mate!........texture and flavour surpasses my benchmark to now become one of my signature dishes....Thank you

    • Lamb's Fry and Bacon Recipe - (11)


  2. I do not eat this so was a challenge cooking it for a very dear friend. He loved it, hence am cooking it again tonight. Was easy


  3. This is the first time I've cooked lambs fry, and haven't eaten it since my dad died some years ago. Absolute winner! This is just sensational and so easy to cook - I will definitely be introducing my kids to this. Thanks Peter!


  4. I didn't expect this to taste so good given the basic ingredients but it was very flavoursome with great texture and consistency. A keeper for me

    Treehouse of Love

  5. 1 lambs fry 1 onion one potato apple juice no flour oil of your choice i had in cupboard and used hemp seed oil it was there, vegemite too, and bacon, logic says fry bacon onion potato with oil add vegemite and apple juice then add meat diced fry till cooked yummy yummy yummy no strong flavors

    Neville D.

see 5 more reviews



  1. To help shake away the winter blues, I added spring onion to the mash and for decadence, some crispy bacon slices as a topping......yes, I know, the topping was an overkill, but wow, did I win some brownie points lastnight!!


  2. I used non stick spray in the frying pan. Dried liver pieces on paper towel before coating in plain flour. I left out butter. Cooked the liver for 5 mins on low heat prior to adding onion in rings on top with bacon pieces. Covered for three minutes and then stirred/turned gently half cooking the liver. Adding small amounts of water to keep moist. I sprinkled some all purpose seasoning. All up about two cups of water used. I thickened by using gravy powder towards the end. Simmered covered for 30 minutes with regular attention to prevent sticking to the pan. After gravy was thickened enough served. My mums budget recipe from the 60's.

    Chris H.


Peter J


  • 119 Recipes
  • 40 Tweaks

<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer &amp; wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=> <br /><img src= alt= /></a></p>

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Lamb's Fry and Bacon Recipe  - (2024)


What is Australian lamb fry? ›

Lamb's fry is lamb offal served as food, including the testicl*s, liver, sweetbreads, heart, kidneys, and sometimes the brain and abdominal fat—or some combination of these. In Australia and New Zealand, lamb's fry is specifically the liver.

Should lambs liver be soaked in milk before cooking? ›

Top tips when cooking lamb liver

You can soak the livers in milk for an hour or two before cooking, which will soften the flavour of the meat. Dusting the liver in a little seasoned flour before frying can make for a pleasing, golden crust.

What part of the animal is lamb's fry? ›

In Australia and New Zealand, lamb's fry is specifically the liver; in the United States, "lamb fries" (q.v.) are specifically the testicl*s. In the United Kingdom, it was all offal, though recently testicl* has become rare.

What is lamb's fry good for? ›

Lamb's fry or liver has some surprising micronutrients in abundance. We automatically think iron and protein, but an adult serve (75g) of lamb's fry is also a good source of omega-3 fatty acids, often associated with foods such as oily fish, nuts and seeds.

What is another name for lambs fry? ›

Lamb's Fry, or Lamb Liver, is a popular meat among many Australians and is best mixed with bacon.

What is lamb's fry made of? ›

Lamb's fry also refers to raw lamb's liver, as well as other lamb offal served as food (including the testicl*s, sweetbreads, heart, kidneys, and sometimes the brain and abdominal fat).

Do you wash blood off liver before cooking? ›

Soaking liver in milk or saltwater can pull out any leftover blood and improve the flavor.

Why do chefs soak liver in milk? ›

Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry.

Is lambs liver good for you? ›

Vitamin A: Lamb organs are a good source of vitamin A, which is important for vision, skin health, and the immune system. A 3.5-ounce serving of lamb liver provides about 100% of the DV for vitamin A. Vitamin B12: Lamb organs are a good source of vitamin B12, which is important for energy production and nerve function.

Is lamb a baby lamb? ›

The meat of sheep 6 to 10 weeks old is usually sold as baby lamb, and spring lamb is from sheep of age five to six months. The mild flavour of lamb is preferred in most Western countries, while the stronger flavour of mutton is considered desirable in many Middle and Far Eastern countries.

Is lamb a baby sheep or goat? ›

Sheep A baby sheep is called a lamb. A ewe can have a single lamb or twins. Triplets sometimes occur. Goats A baby goat is called a kid.

Is lamb or beef liver better? ›

Beef liver is the best source of vitamins and minerals. Chicken, lamb and pork liver are good as well but a portion (approximately 100g or 4 ounces) of beef liver can give you almost a week's worth of preformed vitamin A (immune health) and B12 (cellular energy production.

How healthy is lambs fry? ›

An old-fashioned favourite, guaranteed grass-fed which is the best for your health. High in iron, Vitamin B-12 and Vitamin A. Liver is a great way of getting nutrients into your every-day diet.

Why is Australian lamb good? ›

Australian Lamb is the #1 source of quality lamb in the US. Lamb from Down Under has the all-natural advantage. It's free-range and naturally fed on our abundant pasturelands, so it's mild tasting and naturally lean and tender. A pure product of its pure environment.

Can I freeze raw lambs liver? ›

Properly stored, Lambs Liver can be refrigerated for up to 1-2 days. If you plan to store it for a longer period, you can also freeze the liver. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen Lambs Liver can maintain its quality for approximately 2-3 months.

What does Australian lamb taste like? ›

Australian lamb is known for its tenderness and mild flavor. The lamb is raised on open pastures and is allowed to graze on a variety of grasses and plants, which contributes to its unique taste. Australian lamb is also typically smaller than other types of lamb, making it easier to cook and serve.

What is the difference between Australian lamb and American lamb? ›

Like New Zealand lamb, Australian lamb tends to come from smaller animals that have been entirely grass-fed on open pasture. It is leaner and has a deeper flavor than American lamb. Icelandic lamb is rarely found in U.S. markets, but if you are lucky, you may spot some.

Why is Australian lamb so cheap? ›

The oversupply of sheep has resulted in plummeting prices for farmers, causing concerns within the industry. To manage the surplus, some farmers are taking extreme measures, including culling their sheep on the farm rather than selling them.

What is Australian lamb meat? ›

Australian Lamb is the #1 source of quality lamb in the US. Lamb from Down Under has the all-natural advantage. It's free-range and naturally fed on our abundant pasturelands, so it's mild tasting and naturally lean and tender. A pure product of its pure environment.

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