Lamb's Fry and Bacon Recipe - Australian.Food.com (2025)

FAQs

Should you wash lamb's liver before cooking? ›

The liver has a thin membrane on it. Always remove that membrane and then cut it into small cubes. Sprinkle a little salt on the raw liver and leave it for 15 minutes. Then wash it thoroughly removing all blood veins.

Lamb's fry is lamb offal served as food, including the testicles, 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.

Milk. While we are used to soaking liver in vinegar or lemon to get rid of the bad smell and kill any remaining toxins, American and European chefs advise to soak liver in milk. Yes, that's right: Milk! They claim that in addition to getting rid of toxins that usually are present in raw liver, milk helps tenderizing it ...

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

It shouldn't be mushy, crumble, or disintegrate under gentle pressure – if it does, then a process known as 'autolysis' has started, and the liver is starting to break down. Blotchiness and pale areas can also suggest less than ideal freshness, or issues with the health of the liver.

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.

But why are prices falling? For the past three years, most of Australia's farms received higher than average rainfall, which means plenty of grass. The good seasons allowed farmers to feed and breed more sheep, and since 2020, the national flock has grown a staggering 23 per cent.

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.

The answer ultimately depends on personal preference. If you prefer a milder flavor and leaner meat, Australian lamb may be the better choice. If you prefer a richer, gamey flavor and don't mind spending a little extra money, Colorado lamb may be the way to go.

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.

Should liver be cooked fast or slow? ›

Since a raw liver has high water content, you have to cook it rapidly with medium to high heat. If you try slow cooking a liver, the meat will become dehydrated, leading to tough fibers and dry, chewy meat. Cook liver and other organ meats until they reach a minimum internal temperature of 160 degrees Fahrenheit.

Lamb's Fry, or Lamb Liver, is a popular meat among many Australians and is best mixed with bacon. "Lamb's fry and bacon" was once very popular as pub food and still relatively popular in Australia as pub counter meals and as a breakfast dish.

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

Lambs fry – very high in iron, delicious with bacon for a traditional dish.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Chicken livers are a cheap but nutritious type of meat. To prevent them from tasting bitter and to make sure they cook properly, it's important to clean them correctly before you cook them. Soaking the livers in cold water and then removing any connective tissue will give you clean livers that are ready to cook.

The Victoria Hill Lamb Method

Slice the onion. After 2 hours, take the liver out of the water, allowing it to drain or pat it dry. Remove the skin from both sides by gently sliding a knife underneath and peeling it away. Cut the liver into thin, bite-sized pieces, ensuring you trim away any sinew.