define( 'WP_DEBUG', true); define( 'WP_DEBUG_LOG', true ); Pan cooked lambs liver and onions | Fitzgerald's Butchers


  • 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
  • 1 tablespoon(15ml) plain flour
  • salt and freshly milled black pepper
  • 1 teaspoon(5ml) balsamic or red wine vinegar
  • 300ml(½ pint) boiling water
  • 1 tablespoon(15ml) gravy granules


  1. Heat the butter in a large frying pan. Add the onion, bacon lardons, garlic and thyme. Cook for 2-3 minutes.
  2. Season the flour with salt and black pepper and coat the liver.
  3. 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.
  4. Serve with parsnip mash and seasonal vegetables.

Recipe sourced from