Lamb's fry is a term used in Australia and New Zealand for lamb's liver. Heat 1 tablespoon oil in a frying pan, add the onion and fry over moderate heat for 4–5 minutes Finely chop the large sage leaves.

Leave a bit of streaky fat on the bacon, it adds to the flavour. Add the bacon and cook till crisp, remove bacon and onion Add the lamb’s fry and cook for 2-3 minutes on each side, remove from pan, cover and keep warm Add the reserved plain flour to the pan and cook for 1 minute, while stirring Leave a bit of streaky fat on the bacon, it adds to the flavour. Melt margarine in same pan and fry slices of lambs fry after being dipped in seasoned flour (season is salt and pepper). 1. Allow only two minutes on each side. Coat liver in flour and pepper and briefly brown in frypan in batches with a little oil. Fry bacon in nonstick pan in batches and add to gravy in saucepan. Fry onions next and add to saucepan. 2. Add to gravy in saucepan. Fry bacon and keep warm. 4. Australian pubs often serve this dish with sauteed onions and bacon. 2 Fry off Bacon,onion & mushrooms then add to S.C. 3 Slice Lambs Fry and add to Flour with 1/2Pkt french onion soup mix,Salt & Pepper. Remove excess fat and rind from the bacon and chop coarsely. Preheat the oven to low to keep the bacon warm later. 8 slices low-fat bacon (we used 97% fat-free), chopped canola or olive oil spray 2 tbs chopped parsley 4 thick slices wholegrain bread, toasted Method 1. 4 Fry off the Lambs Fry for a couple of Mins.Then add to S.C Halve, peel and slice the onion. 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 … 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. 3. 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.


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