Lamb's Fry and Bacon Recipe - Australian.Food.com (2024)

FAQs

What is Australian lamb fry? ›

Lamb's fry is lamb offal served as food, including the testicl*s, liver, sweetbreads, heart, kidneys, and sometimes the brain and abdominal fat—or some combination of these. In Australia and New Zealand, lamb's fry is specifically the liver.

Top tips when cooking lamb liver

You can soak the livers in milk for an hour or two before cooking, which will soften the flavour of the meat. Dusting the liver in a little seasoned flour before frying can make for a pleasing, golden crust.

In Australia and New Zealand, lamb's fry is specifically the liver; in the United States, "lamb fries" (q.v.) are specifically the testicl*s. In the United Kingdom, it was all offal, though recently testicl* has become rare.

Lamb's fry or liver has some surprising micronutrients in abundance. We automatically think iron and protein, but an adult serve (75g) of lamb's fry is also a good source of omega-3 fatty acids, often associated with foods such as oily fish, nuts and seeds.

Lamb's Fry, or Lamb Liver, is a popular meat among many Australians and is best mixed with bacon.

Lamb's fry is easy and inexpensive to make, not to mention delicious. Palates are changing but being an offal, lamb's liver is still often cheaply priced if/when you can find it. It is sliced then coated in seasoned flour, before being fried and simmered with chopped bacon and onion in a gravy sauce.

Soaking liver in milk or saltwater can pull out any leftover blood and improve the flavor.

Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry.

Vitamin A: Lamb organs are a good source of vitamin A, which is important for vision, skin health, and the immune system. A 3.5-ounce serving of lamb liver provides about 100% of the DV for vitamin A. Vitamin B12: Lamb organs are a good source of vitamin B12, which is important for energy production and nerve function.

The meat of sheep 6 to 10 weeks old is usually sold as baby lamb, and spring lamb is from sheep of age five to six months. The mild flavour of lamb is preferred in most Western countries, while the stronger flavour of mutton is considered desirable in many Middle and Far Eastern countries.

Is lamb a baby sheep or goat? ›

Sheep A baby sheep is called a lamb. A ewe can have a single lamb or twins. Triplets sometimes occur. Goats A baby goat is called a kid.

Beef liver is the best source of vitamins and minerals. Chicken, lamb and pork liver are good as well but a portion (approximately 100g or 4 ounces) of beef liver can give you almost a week's worth of preformed vitamin A (immune health) and B12 (cellular energy production.

An old-fashioned favourite, guaranteed grass-fed which is the best for your health. High in iron, Vitamin B-12 and Vitamin A. Liver is a great way of getting nutrients into your every-day diet.

Australian Lamb is the #1 source of quality lamb in the US. Lamb from Down Under has the all-natural advantage. It's free-range and naturally fed on our abundant pasturelands, so it's mild tasting and naturally lean and tender. A pure product of its pure environment.

Properly stored, Lambs Liver can be refrigerated for up to 1-2 days. If you plan to store it for a longer period, you can also freeze the liver. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen Lambs Liver can maintain its quality for approximately 2-3 months.

Australian lamb is known for its tenderness and mild flavor. The lamb is raised on open pastures and is allowed to graze on a variety of grasses and plants, which contributes to its unique taste. Australian lamb is also typically smaller than other types of lamb, making it easier to cook and serve.

Like New Zealand lamb, Australian lamb tends to come from smaller animals that have been entirely grass-fed on open pasture. It is leaner and has a deeper flavor than American lamb. Icelandic lamb is rarely found in U.S. markets, but if you are lucky, you may spot some.

The oversupply of sheep has resulted in plummeting prices for farmers, causing concerns within the industry. To manage the surplus, some farmers are taking extreme measures, including culling their sheep on the farm rather than selling them.

Australian Lamb is the #1 source of quality lamb in the US. Lamb from Down Under has the all-natural advantage. It's free-range and naturally fed on our abundant pasturelands, so it's mild tasting and naturally lean and tender. A pure product of its pure environment.