Lamb's fry

Lamb's fry is lamb offal served as food, including the testicles, liver, sweetbreads, heart, kidneys, and sometimes the brain and abdominal fat—or some combination thereof.^[1][2][3]

Lamb's fry

Lamb liver before cooking

In Australia and New Zealand, lamb's fry is specifically the liver; in the United States, "lamb fries" (q.v.) are specifically the testicles. In the United Kingdom, it was all offal, though recently testicle has become rare.^[4]

History

Walker's Hibernian Magazine mentions "breakfasts of nice stew'd lamb's fry" eaten on the day of Swanhop in 1786.^[5] In 1929, a Country Life cookery supplement described it as an "old Devon breakfast dish".^[6] Fanny Cradock wrote that it was once popular as a breakfast dish before World War II.^[7]

Preparation

Lamb's fry is typically sliced, breaded, and pan-fried, and served with bacon, onions and a gravy made with the juices. The oldest known published recipe of this type is from 1808.^[8]

Popularity

"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.^[9]

See also

• List of lamb dishes
• Food portal