Lambs Liver and Bacon Casserole Recipe

Lambs Liver and Bacon Casserole Recipe

Lambs Liver and Bacon Casserole Recipe

Cook Time
55 Minutes
Liver & Bacon Winter Casserole
  • 675 gram (1½ pounds) lambs liver

  • 2 tablespoons oil

  • 175 grams (6 ounces) smoked streaky bacon, chopped

  • 225 gram (8 ounce) onion, sliced

  • 400 gram (14 ounce) tin tomatoes

  • 1 tablespoon Lamb Seasoning

  • 3 tablespoons cornflour

  • 3 tablespoons cold water


  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Thinly slice the liver and pat it dry with kitchen paper. Heat the oil in a pan, add the liver, bacon and onion and fry them until the liver is brown and the bacon and onion are soft and just beginning to colour.
  • 3 Drain the tomatoes and place them in a casserole dish. Make the tomato juice up to 600ml (1 pint) with water. Pour the liquid over the liver mixture and bring it to the boil, stirring. Add this to the tomatoes and stir in the Lamb Seasoning. Cover and cook in the oven for 30 minutes.
  • 4 Blend the cornflour and water together to form a paste and stir it into the casserole. Continue cooking in the oven for about 15 minutes, or until the liver is tender. Taste before serving and adjust the seasoning if necessary.