Lamb’s Fry and Bacon

By October 19, 2017June 30th, 2020Breakfast/Brunch, Lamb

Breakfast-Lunch or Dinner another golden oldie


  • 4 slices of lamb fry
  • 2 tablespoons plain flour
  • pinch salt and pepper
  • 1 tablespoon butter
  • a splash of olive oil
  • ½ brown onion, chopped
  • 1 slice of bacon cut into pieces
  • ¼ cup beef stock or water
  • dash of tomato sauce
  • dash of Worcestershire sauce


  • Peel the outer skin of the lambs fry (looks like thin plastic wrap) rinse, dry and slice into thick slices Freeze the left overs for another day
  • Dust the slices with seasoned flour and reserve the remainder of the flour for the gravy
  • Heat frypan over medium-high heat
  • Add butter and oil and heat till butter melts
  • Add chopped onion and cook for 1-2 minutes
  • Add the bacon and cook till crisp, remove bacon and onion
  • Add the lamb’s fry and cook for 2-3 minutes on each side,  remove from pan, cover and keep warm
  • Add the reserved plain flour to the pan and cook for 1 minute, while stirring
  • Gradually add the stock/water, stir to prevent it going lumpy.
  • Add tomato and Worcestershire sauce, stir till thickens, and add more water if needed
  • Return the lamb and bacon to the sauce and reheat
    Serve with sliced tomato and toast

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