Total Time
45mins
Prep 10 mins
Cook 35 mins

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!).

Ingredients Nutrition

Directions

  1. Place lamb liver in a small bowl, sprinkle with sea salt, cover with water and refrigerate for a few hours.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Blend water, vegemite and cornflour and add to the pan and mix through well.
  7. 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.
  8. Serve with mashed potatoes or it's also good re-heated and served on toast for breakfast.
Most Helpful

5 5

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

4 5

Brings back memories from my childhood. This tastes great and I am now introducing it to my kids

5 5

Just how Mum use to make Lambs Fry and Bacon. I finally got the recipe right. Awesome! Thanks Peter.