Thread: Lambs fry ?

Slice thinly and fry it.

Goes great with onion gravy and bacon.

Go to Cha Cha restraunt in the junction Newcastle they have a line up every morning for it and regulary run out.
I dont know why I can't stand the stuff myself . Then again some people don't like good hunter Valley Reds, hey go figure


The trouble with life is there's no background music.

My wife is a lovely lady but she could never cook Lamb's Fry like Mum did with onion gray and mashed spuds... yum.

Do as says just rollit in flour before you fry it. This helps to thicken the gravy if you want. Best not to over cook as it turns out like rubber

It doesn't matter if you slice it thinly or chop it into cubes, the dogs don't care.

IMO that's all it's good for.

What Dan said

's right.

Slice thinly, coat in flour, cornflour is the best.
then saute in butter. VERY slowly over a low heat.
Cook it too fast and it goes tough and leathery.

Originally Posted by outback

's right.

Slice thinly, coat in flour, cornflour is the best.
then saute in butter. VERY slowly over a low heat.
Cook it too fast and it goes tough and leathery.

Nah, I don't feed my dog anywhere near that well

Richard

Those of you who are denigrating the ovine truffle, lambs fry, can only have been born without taste buds. Cook it as , Simonatra & Outback say, and it is the breakfast, lunch & dinner of the gods. The only reason that women don't like it is that it is so good it's reserved for men and men alone! To feed it to your dog is sacrelidge!

dont forget a good soak & wash in salty water prior to cooking, it cleans the residue blood out of it.

Thanks for reminding me Apricotripper, I just went out & bought some to make for tea.

Regards

Neil

Liver in red wine sauce

450 grams / 1 lb pork liver (8 slices)
80 grams / 3 oz butter
3 dl / 1 cup milk
6 shallots
4 dl / 1½ cup beef stock from cube / powder
4 dl / 1½ cup red wine
1 tsp thyme
1 tsp rosemary
4 tbsp flour
1 tbsp cornstarch
pepper & salt
1 bay leaf
Clean the liver under running cold water and pat dry with a paper towel. Put the slices one hour in a bowl with the milk to soften the taste.

Heat one-third of the butter in a saucepan and sauteé for four minutes the peeled and quartered shallots. Turn down the heat. Add the stock, wine, thyme, rosemary and bay leaf and simmer the sauce until it is half the size.

Drain the liver and pat the slices dry. Sprinkle salt and pepper and flour on all sides. Heat the rest of the butter in a frying pan and quickly fry the liver on both sides till it is done and golden brown (about four minutes).

Take the bay leaf from the sauce, thicken it with cornstarch and add salt and pepper to taste.

Put two slices of liver on each plate and pour over the wine sauce. Serve with rice and snow peas.
Experiment making the sauces first because there is nothing worse than wrecking a good meal with a bad sauce.
Some red wine sauces call for the addition of cream which tastes great. My preference is to wrap the liver in bacon and fix it with a toothpick then fry it. Add the sauce to the liver and bacon to include the fat in the sauce.

If it is coming up stewed, it means you are trying to cook too much in the pan at once.

This is true of all meat that you want to fry - make sure there is plenty of room around each piece and that there isn't too much in the pan at the same time.

Regarding temperature and cooking time you can cook it EITHER on a high temperature for a very short time or a low temperature for a long time but not vice versa.

I'm with Dan on this one.

One of the good things about being Aussie, imo, is that we don't have to eat offal.

Casserolled, fried or Barbecued its nice any way long as its cooked well.
Chicken livers are just as nice