Lambs Fry And Bacon Recipes

Steps:

• Place lamb liver in a small bowl, sprinkle with sea salt, cover with water and refrigerate for a few hours.
• Peel skin off lamb's fry and remove any other pieces of tissue, slice and lightly coat with the flour. I normally like to cut any long strips in half again so they're bite size.
• Remove excess fat and rind from the bacon and chop coarsely. Leave a bit of streaky fat on the bacon, it adds to the flavour.
• Melt butter in a frypan, add bacon and onion and fry around 8-10 minutes over medium to high temperature until onion is soft and bacon is fairly well cooked but not crisp.
• Add lamb's fry and lightly fry a few minutes turning often to brown evenly, you don't need to cook it through at this stage.
• Blend water, vegemite and cornflour and add to the pan and mix through well.
• Bring to a gentle boil, reduce temperature to a simmer and continue to cook for 20 minutes stirring every 5 minutes or so. It may take a little more time but you want a fairly thick gravy runs a little slowly off a spoon.
• Serve with mashed potatoes or it's also good re-heated and served on toast for breakfast.

Steps:

• In an electric frypan, or large frypan, heat the oil.
• Cut the rind from the bacon and add to oil. Chop bacon into 2cm (1 inch) pieces and add to oil. Stir till very lightly browned, remove with slotted spoon. Discard rinds (or nibble them while no one is looking).
• Mix the soup and flour and season.
• Add butter to the oil mix and mix well.
• When bubbling, coat each slice of liver in flour mixture and add to frypan.
• Move them a around and turn as soon as they turn golden.
• When all the slices have been turned,.
• Sprinkle enough of the flour/soup mix over the liver to absorb all the fat, then add enough water to cover.
• Bring to the boil, stirring until evenly thickened.
• Add sauce.
• Simmer 3 minutes and serve.
• If you hate liver, simmer for a few hours, adding water when needed, give the dog the liver and have the gravy over a mountain of mashed potatoes and veg.

Steps:

• Make the rub: Combine the salts, brown sugar, bay leaves, and pepper in a bowl and transfer to a large plate or a baking dish. Dredge the lamb breast in the rub and massage it into the surface of the lamb. (You'll probably have some rub left over.) Shake off any excess rub and let the meat sit, covered, in the refrigerator for 5 days, turning the lamb over once a day.
• Rinse the lamb breast thoroughly, pat it dry with paper towels, and allow it to sit uncovered in the refrigerator overnight.
• Cook the lamb bacon: Soak the wood chips in water for 30 minutes, then drain and them pat dry. Prepare your smoker. When the temperature inside the smoker has reached 200°F and the wood chips are smoking steadily, add the lamb, and let smoke. Maintain the temperature at 200°F at least until a thermometer inserted into the center of the meat reads 160°F. This will take about 2 hours, but we recommend smoking for 3, as longer cooking enhances the quality of the bacon. Allow the bacon to cool completely in the fridge and store, wrapped, for up to 1 month.
• Tip: The size of lamb breasts can vary quite a bit, so be sure to buy yours deboned or boneless. A bone-in breast will lose 30 to 35 percent of its weight upon deboning.