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Slow-cooker lamb's liver, bacon and onions recipe

Slow-cooker lamb's liver, bacon and onions recipe

74 ratings

This low-energy twist on a British classic is made in the slow-cooker. With crispy bacon and caramelised onions, this lamb's liver stew is the perfect winter warmer. See method

  • Serves 4
  • 20 mins to prepare and 8 hrs 00 mins to cook
  • 332 calories / serving
  • Freezable

Ingredients

  • 2 tbsp unsalted butter
  • 4 rashers smoked back bacon, cut into strips
  • 450g pack sliced lamb’s liver
  • 3 tbsp plain flour​
  • 1 onion, thinly sliced
  • 1 beef stock cube, made up to 500ml
  • 1 tsp Worcestershire sauce
  • 1 bay leaf​
  • mashed potato and peas, to serve (optional)

Each serving contains

  • Energy

    1385kj
    332kcal
    17%
  • Fat

    18g 26%
  • Saturates

    8g 39%
  • Sugars

    3g 3%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 12.3g Protein 29.7g Fibre 1.4g

Method

1. Heat a nonstick frying pan with half the butter over a medium heat and fry the bacon for 3-4 mins until crispy. Remove with a slotted spoon and set aside on kitchen paper.

2. Pat dry the livers, then toss with 2 tbsp flour and plenty of seasoning. Shake of any excess, then cook in the bacon fat over a medium heat for 1-2 mins each side until browned. Set aside.

3. Add the remaining butter to the pan with the onion and cook for 8-10 mins over a medium-low heat until lightly golden. Stir in the bacon and liver.

4. Mix the remaining flour with 2 tbsp stock. Transfer the liver mix to a slow-cooker. Set to low, then pour in the remaining stock, the Worcestershire sauce, bay leaf and the flour paste. Stir well, then cook for 6-8 hrs until the liver is tender and the sauce silky. Serve with mash and peas, if you like.

*Liver is high in vitamin A and should not be consumed by women planning pregnancy or during pregnancy.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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