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
- Peel and finely slice the onion.
- Finely chop the sage leaves.
- Place the flour, black pepper and sage leaves in a bowl. Mix well.
- 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.
- Again using a red board, cut the bacon into pieces. Wash and dry hands thoroughly after touching the raw bacon.
- 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.
- 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.
- Boil a kettle and make the stock using a measuring jug or heat the fresh stock using a small saucepan.
- 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.
- 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?
Is there something wrong with the page? Do you have a suggestion or would like to see something on this page?