Pan Cooked Dorper Lamb Liver and Onions


  • 225g/8oz lamb’s liver, rinsed and sliced
  • 15g/½oz butter
  • 1 onion, peeled and sliced
  • 75g/3oz smoked bacon lardons
  • 1 garlic clove, peeled and crushed
  • 2 large sprigs fresh thyme
  • 15ml/1tbsp plain flour
  • Salt and freshly milled black pepper
  • 5ml/1tsp balsamic or red wine vinegar
  • 300ml/½pint boiling water
  • 15ml/1tbsp gravy granules


  • Heat the butter in a large frying pan.
  • Add the onion, bacon lardons, garlic and thyme.
  • Cook for 2-3 minutes.
  • Season the flour with salt and black pepper and coat the liver.
  • Add the liver to the pan and brown for about 5 minutes.
  • Add the vinegar and water mixed with the gravy granules and bring to the boil.
  • Serve with parsnip mash and seasonal vegetables.
Read More News