Pan-fried liver with onion and bacon


450g lamb’s liver

1 x 15ml spoon plain flour

Freshly milled black pepper

1 small handful fresh sage leaves

175g smoked back or streaky bacon                    

1 medium onion

1 x 5ml spoon olive oil

3 x 15ml spoon good, aged balsamic vinegar

250ml boiling water and 1 lamb stock cube

OR 250ml fresh lamb stock


Chopping board, vegetable knife, measuring spoons, large mixing bowl, red chopping board, large non-stick frying pan, wooden spoon, slotted spoon, plate, kettle, measuring jug, small saucepan


  1. Peel and finely slice the onion.
  2. Finely chop the sage leaves.
  3. Place the flour, black pepper and sage leaves in a bowl.  Mix well.
  4. Using a red chopping board, slice the lamb’s liver.  Add the liver to the flour mixture. Wash and dry hands thoroughly after touching the raw meat.
  5. Again using a red board, cut the bacon into pieces.  Wash and dry hands thoroughly after touching the raw bacon.
  6. Heat a large non-stick frying pan and cook the bacon and onions for 3-4 minutes until crispy. Remove with a slotted spoon and keep warm.
  7. If necessary, add some oil to the pan and cook the liver for 1-2 minutes on each side, to seal. Remove the liver from the pan and keep warm with the bacon.
  8. Boil a kettle and make the stock using a measuring jug or heat the fresh stock using a small saucepan.
  9. Add the balsamic vinegar to the pan and stir in the stock, return the liver and bacon to the pan and simmer for 5 minutes

Note: - due to the high levels of Vitamin A, this recipe is not suitable for pregnant women.

Top tips:

  • Serve with crispy onions, mashed potato and carrots.
  • Serve the liver pink on the inside for a succulent texture


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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Mix, Stir & Combine
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Melt, simmer and boil

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