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Classic Lamb’s Liver and Onions



  • 400g lamb's liver, thinly sliced
  • 2 large onions, thinly sliced
  • 2 tablespoons plain flour
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon Worcestershire sauce
  • Fresh thyme or parsley, finely chopped (optional)
  • Mashed potatoes and steamed green beans, to serve


  1. Prepare the Liver: Rinse the lamb's liver under cold water and pat it dry with kitchen paper. Trim any tough connective tissues.
  2. Season the Liver: In a shallow dish, mix the flour with salt and pepper. Lightly coat the liver slices in the seasoned flour, shaking off any excess.
  3. Cook the Onions: In a large frying pan, heat one tablespoon of oil over medium heat. Add the onions and cook for 10-15 minutes, stirring occasionally, until they are soft and caramelised. Remove the onions from the pan and set them aside.
  4. Cook the Liver: Add the remaining oil and butter to the pan. Once the butter has melted, add the liver slices. Cook for about 1-2 minutes on each side, or until browned but still slightly pink in the middle. Avoid overcrowding the pan; you may need to do this in batches.
  5. Combine and Finish: Return the onions to the pan with the liver. Add the Worcestershire sauce and stir gently to combine. Sprinkle with fresh thyme or parsley if using. Cook for another minute, ensuring the liver is cooked through but not overdone.
  6. Serve: Serve the liver and onions hot, accompanied by creamy mashed potatoes and steamed green beans for a complete meal.

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Yorkshire Lamb – Liver – 400g


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Preparation Time: 5 min
Cooking Time: 10 min

Hot Tips

  • Don't Overcook: Lamb's liver should be cooked just until it's no longer pink inside. Overcooking can make it tough and dry.
  • Adjust Seasonings: Feel free to adjust the amount of Worcestershire sauce, herbs, salt, and pepper to suit your taste.
  • Quality Matters: Using high-quality, native breed lamb's liver, as provided by your business, will greatly enhance the flavour of this dish.