Lamb's fry

Lamb's fry

Lamb's fry is a traditional dish made from the internal organs of a lamb, typically including the liver, kidneys, and sometimes the heart and sweetbreads. It is a popular dish in various cuisines around the world, particularly in British, Australian, and New Zealand cuisines.

Preparation

Lamb's fry is usually prepared by first cleaning and slicing the organs. The liver and kidneys are often soaked in milk to reduce their strong flavor. The organs are then typically dredged in flour and fried in butter or oil until they are browned and cooked through. The dish is often served with a rich gravy made from the pan drippings, onions, and sometimes wine or stock.

Serving

Lamb's fry is commonly served with side dishes such as mashed potatoes, peas, and gravy. It can also be accompanied by bread or toast to soak up the flavorful juices.

Nutritional Value

Lamb's fry is a rich source of protein, iron, and various vitamins, particularly vitamin A and vitamin B12. However, it is also high in cholesterol and should be consumed in moderation.

Cultural Significance

In British cuisine, lamb's fry has been a staple for centuries, often considered a hearty and economical meal. In Australia and New Zealand, it is a traditional breakfast dish, sometimes referred to as "lamb's fry and bacon."

Related Dishes

• Haggis
• Steak and kidney pie
• Liver and onions
• Sweetbreads

See Also

• Offal
• British cuisine
• Australian cuisine
• New Zealand cuisine

External Links

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