Lamb Fry Recipe: 59 Photos
Lambs Fry with Bacon and Caramelized Onions illustrations
FAQ
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.
Some people soak the liver in milk for 2 hours to cut the typical liver odor. This helps because milk has the ability to absorb all bad odor, purge the blood, lightens the color, and improve the taste. Similarly, soaking fish in milk is also a common practice that helps reduce fish odor.
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.
This table shows the amount of iron (in mg) in 100g of these foods: Lamb kidneys 11.4mg. Lambs fry liver 10mg.
The Victoria Hill Lamb Method. While the liver is soaking, remove the bacon rind and dice it into large pieces. Slice the onion. After 2 hours, take the liver out of the water, allowing it to drain or pat it dry. Remove the skin from both sides by gently sliding a knife underneath and peeling it away.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
