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 of these.[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 U.K., 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] This meal is making a comeback in the form of a "slow food"-type dish.

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See also

References
  1. Oxford English Dictionary, s.v.
  2. S.E. Nash, Cooking Craft, 3rd ed., 106
  3. M.L. Tyson, The Queen of the Kitchen: A Collection of Southern Cooking Receipts, 1886, p. 136
  4. Charles Sinclair, Dictionary of Food: International Food and Cooking Terms from A to Z, s.v.
  5. "Walker's Hibernian Magazine, Or, Compendium of Entertaining Knowledge". R. Gibson. 1786. Cite magazine requires |magazine= (help)
  6. Helen Edden (1929). County Recipes of Old England. Country life Limited. p. 17.
  7. Fanny Cradock (1952). Around Britain with Bon Viveur. J. Lehmann. p. 162.
  8. John Mollard (1808). The Art of Cookery Made Easy and Refined. Longman. p. 173.
  9. Taffel, Jacqui (2010-08-20). "Xenos Cafe and Restaurant". The Sydney Morning Herald. Fairfax Media. Retrieved 2010-08-25.
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