Lambs Fry and Bacon


October 5, 2018

Lambs Fry and Bacon 5 0 5 1

A classic!

  • Prep: 1 hr 30 mins
  • Cook: 4 hrs
  • 1 hr 30 mins

    4 hrs

    5 hrs 30 mins

  • Yields: 4 Servings


2 Whole Lambs Fry

6 Rashes Bacon Sliced

1 Onion Sliced

6 Mushrooms sliced

1 PKT French onion soup mix

1 Cup Beef Stock

2 Garlic Cloves Crushed

Splash of Worcestershire Sauce

Salt & Pepper

1/2 Cup Flour


1Soak Lambs Fry in Milk for 1 hour(personal preference)

2Fry off Bacon,onion & mushrooms then add to S.C.

3Slice Lambs Fry and add to Flour with 1/2Pkt french onion soup mix,Salt & Pepper.

4Fry off the Lambs Fry for a couple of Mins.Then add to S.C

5Mix other 1/2 half of French onion soup mix with the beef stock & Worcestershire sauce.

6Add to S.C and give everything a stir.

7Cover with Lid and cook on Low for 4 Hours.

8I soaked the Lambs fry in milk for 1 hour but this step is not essential. Personal preference. It just helps to tone down the strong flavor you can get from Liver.

Submitted by Lorraine Barber


1 Review

Nicole Dixon

June 6, 2020

I personally don’t eat this, but I made it for my dad.
He did leave it for 2 days “as it matures he says” before he ate it.
He said it was delicious, not tough, melted in his mouth.
I did not soak in milk, as he has always had liver without it being soaked. This is the only thing I did not follow on the recipe.
He said he would definitely have it again.
Thank you from 1 happy daughter..he ate 😀

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