Lamb's Liver with Bacon and Sage
Pink, tender lamb's liver and crisp bacon in a sticky sage and onion gravy, on buttery mash.
- Time45 min
- LevelEasy
- Costabout £2.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 737kcal
- 48.4gcarbs
- 8.4gof which sugars
- 44.8gfat
- 20.4gsaturates
- 36.3gprotein
- 7.4gfibre
- 2.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Peel and chop the potatoes. Boil in salted water for 15 minutes, until a knife slides in easily. Drain, then mash with the butter and milk and season well. Cover to keep warm.
15 min - 2
Fry the bacon in a large frying pan over a medium heat for 6 minutes until crisp. Lift it out onto a plate and leave the fat in the pan.
6 min - 3
Add the olive oil and onions to the pan. Cook gently for 12 minutes, stirring now and then, until soft and golden. Add the sage for the last 2 minutes.
12 min - 4
Dissolve the stock cube in the boiling water. Stir 1 tablespoon of the cornflour into the stock, then pour it into the onions with the vinegar. Simmer for 4 minutes until glossy and thick, then tip into a bowl and keep warm.
4 min - 5
Pat the liver dry. Toss it with the remaining cornflour, the salt and the pepper. Wipe out the pan and heat it over a high heat with a splash of oil.
- 6
Fry the liver in two batches for 1 to 2 minutes on each side. It should be browned outside and just pink in the middle. Overcooked liver goes tough, so be quick.
1 min 30 s - 7
Pile the mash on plates, add the liver, spoon over the onion gravy and scatter with the bacon.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
