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Lamb's Fry

Lamb's Fry is a dish that can include all offal from the lamb, e.g organs such as heart, liver and lungs.

It is eaten in Italy and northern England.

In northern England and the southern US, it means particularly the testicles.

In New Zealand and Australia, it means particularly the liver.

In any event, whatever part of the lamb you are being served, it's fried up, either whole or cut into pieces.

See also:


Agneau d'herbe; Agneau de Bergerie; Agneau de Boucherie; Agneau de Lait des Pyrénées; Barnsley Chops; Baron of Lamb; Black Mint Sauce; Carré of Lamb; Ground Lamb; Institutional Meat Purchase Specifications; Lamb's Fry; Lamb Fell; Lamb Fore End; Lamb Heart; Lamb Kidney; Lamb Liver; Lamb Tongue; Lamb; Paillard of Lamb; Pauillac Lamb; Pavé of Lamb; Salt Marsh Lamb; Scottadito; Sisteron Lamb; Stewing Lamb; Suckling Lamb

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Oulton, Randal. "Lamb's Fry." CooksInfo.com. Published 17 August 2004; revised 26 October 2007. Web. Accessed 03/17/2018. <http://www.cooksinfo.com/lambs-fry>.

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