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.

ALWAYS soak your liver in milk for at least 2 hours before cooking it. This will draw out the blood and impurities leftover in the meat which will lessen the metallic taste and soften the meat. In terms of cooking, liver can be tricky to get right.

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.

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.

Lamb's Fry, or Lamb Liver, is a popular meat among many Australians and is best mixed with bacon. "Lamb's fry and bacon" was once very popular as pub food and still relatively popular in Australia as pub counter meals and as a breakfast dish.

It shouldn't be mushy, crumble, or disintegrate under gentle pressure – if it does, then a process known as 'autolysis' has started, and the liver is starting to break down. Blotchiness and pale areas can also suggest less than ideal freshness, or issues with the health of the liver.

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.

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

Liver is low in calories and rich in high quality protein, all while providing an incredible amount of vital nutrients. For most people, liver can be enjoyed in moderation as part of a balanced diet. However, it should be eaten in limited amounts if you are pregnant and avoided if you have gout.

How often should you eat liver? ›

Most experts recommend eating liver or other organ meats about one to three times weekly. You don't necessarily need to eat large amounts. Even small servings, about one to four ounces, eaten several times per week, supply significant nutrients. A good goal is to aim for about 100–200 grams per week.

Consuming beef liver can provide various health benefits and support your own liver health due to its rich nutrient profile. The liver is a vital organ responsible for numerous essential functions in the body, including detoxification, metabolism, and nutrient storage.

Lamb's fry also refers to raw lamb's liver, as well as other lamb offal served as food (including the testicl*s, sweetbreads, heart, kidneys, and sometimes the brain and abdominal fat).

Lamb fries are lamb testicl*s used as food. Historically they were parboiled, cut in half, and seasoned. Lamb testicl*s are served in a variety of cuisines, including Italian, Basque, breaded and fried in some barbecue restaurants, Chinese, Caucasian, Persian and Iranian Armenian (called donbalan), and Turkish.

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.