Lambs Fry
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Cook time: 
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Get a hit of vitamin A and iron with this recipe for lambs fry
  • 220g of lambs fry (lambs liver)
  • 80g of plain flour
  • 1/2 tsp of salt
  • 3 tbs of olive oil divided into 2
  • 1 tbs of tomato sauce (tomato ketchup)
  • 1 tbs Worcestershire sauce
  • 2 beef oxo cubes (if using another brand, the 2 oxo cubes make 1/2 a litre of beef stock)
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup of cold water
  • 1 extra cup of cold water
  1. Rinse the lambs fry and dry on paper towel
  2. Remove any tubes and gristle from the lambs fry
  3. Slice the lambs fry into 3/4 cm slices
  4. Mix plain flour with salt and pepper in a plastic bag and shake to mix (I normally use sandwich bags)
  5. Put liver slices in the bag and shake to cover all the pieces. Remove the liver but don't throw out the remaining flour.
  6. Heat 1 and 1/2 tbs of olive oil in a frying pan and heat on high.
  7. Put half the liver pieces in the oil and fry until crisp on first side then turn over and crisp the the other side. Remove from pan.
  8. Fry the rest of the liver and remove from the pan.
  9. Take the frying pan off the heat and deglaze with 1/4 cup of water.
  10. Mix the remaining seasoned flour with one cup of cold water and add to the frying pan.
  11. Add the tomato sauce (ketchup), worcestershire sauce and oxo cubes to the pan and bring everything to the boil.
  12. Cook until thickened into a gravy.
  13. Put liver back into the gravy and heat through.
Nutrition Information
Calories: 330
Recipe by Shrinking Single at