Lambs Fry and Bacon

A classic!

Submitted by Lorraine Barber

Lambs Fry and Bacon

A classic!
4.80 from 5 votes
Serving: 4
Prep Time 1 hour 30 minutes
Cook Time 4 hours
Total Time 5 hours 30 minutes


  • 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


  • Soak Lambs Fry in Milk for 1 hour(personal preference)
  • Fry off Bacon,onion & mushrooms then add to S.C.
  • Slice Lambs Fry and add to Flour with 1/2Pkt french onion soup mix,Salt & Pepper.
  • Fry off the Lambs Fry for a couple of Mins.Then add to S.C
  • Mix other 1/2 half of French onion soup mix with the beef stock & Worcestershire sauce.
  • Add to S.C and give everything a stir.
  • Cover with Lid and cook on Low for 4 Hours.
  • I 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.

15 thoughts on “Lambs Fry and Bacon”

  1. 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 ?

  2. This is the best way to cook liver! This recipe never fails. I also add diced game meat to it (kangaroo, goose) it’s Devine.

  3. I tried this out last weekend. I used 1 lambs fry.
    It was an easy and tasty recipe.
    Different from the recipe l make straight in a pan but still very nice.
    The only difference l would make is l would hold back half the bacon and fry it off just before serving to give variety of textures.
    I will definitely be making it again.
    It will be a scrumptious winter meal with potato mash and veggies.

  4. I made this on the weekend.
    I only used 1 lambs fry.
    It was very tasty.
    Next time l will hold back half of the bacon and fry off to give some difference in texture.
    It is different from my pan recipe but very easy and moreish.
    It will be a lovely meal with mashed potatoes and veg during winter.

  5. Decided to give this one a whirl and it came out pretty good..
    Garlic a bit strong but that’s only personal taste..
    If your a lambs fry lover, you will enjoy this one..

  6. Will be trying this one as we love lamb’s fry . Not sure about French onion soup but will make 2 lots 1 with and 1 without. See which we prefer.

  7. 5 stars
    Oh my gosh! Never going back to cooking lambs fry on the stove again. It was AMAZING, in flavour, soft and tender. Only thing I would do different is add just a bit more water in the sauce. Winner ?✅???

  8. 4 stars
    I made this tonight, first time slow-cooking lambs-fry as I usually do it in the frypan. Was an absolute hit with the family, even some having seconds!
    I added a tin of crushed tomatoes (as I saw that in another recipe) and instead of beef stock, used 1T of Marmite in 1C boiling water (we’re in New Zealand so marmite is a staple in my lambs fry).
    Served it on mashed potato with cheese and a silver beet leaf chopped and stirred through.

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