A classic!
Submitted by Lorraine Barber
Lambs Fry and Bacon
A classic!
Serving: 4
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Scroll Down To Share What You Think
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 ?
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.
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.
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.
Could you do this with beef liver? And gravy mix instead of French onion?
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..
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.
Looks great.
I am a male, a want to give it a try, but I don’t know what S C stands for.
Please advice.
Ralph
SC is slow cooker Ralph 🙂
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 ?????
Gday some recipes say to skin the lambs fry does this need to be done
I’m confused don’t you need to peel the membrane off the liver first?
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.
Love lambs fry but this recipe is the best, hubby loves it, freezes well
Made this and it was absolutely delicious…….hubby loved it 🙂
Cooked this for the first time in the SC, used Beef Liver, a mixture of French Onion Soup powder and Gravox. Tasted great and will definitely do it again. Thanks for sharing!
Just tried this for first time today and ombgg it was delicious, liver was cooked to perfection the flavours were delicious , it got rave reviews from all the family
Love this recipe, freezes well, easy one to do if you like lambs fry
Hi what size are your livers as mine is quite large. Will it require same cooking time as per your recipe is in sc at moment tasted gravy and is awesome
Just checked . 0.816 weight
Thankyou
A larger cooker, being emptier, may cook a little longer Sharyn 🙂
I am excited to try this Lamb Fry recipe, I have always loved LF. Would you agree a tin of tomatoes would complement this dish ??
Many thanks
As I do not have use of a stove top could you just cut the lambs fry bacon and just put straight into cooker coated with flour.
Some do skip browning I’ve seen Trish so I’m sure you’d be ok 🙂
Like @Sheryl, I always whack in a tin of tomatoes for extra flavour.
I recently ordered lambs fry at a pub for lunch – it was grey and tasteless – this is why lambs fry has a bad name! If it’s cooked well, it’s amazing!