Lamb's fry
Lamb's fry, also known as lamb's liver, is a traditional offal dish popular in British, Irish, and Australian cuisine, often pan-fried with onions, bacon, and gravy. It typically features tender slices of lamb liver as the star ingredient, prized for its rich, mineral flavor and smooth texture.
🍽️ Nutrition at a glance
Lamb's fry is exceptionally high in protein and rich in essential nutrients like iron, vitamin A, and B12, while being virtually carb-free. A typical serving provides a substantial amount of these micronutrients and contains roughly 200-300 calories, depending on added fats and sides.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 25 g |
| Carbs | 2 g |
| Fat | 12 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 150 mg |
| Iron | 6.5 mg |
| Vitamin A | 9500 IU |
| Vitamin B12 | 55 mcg |
| Riboflavin (B2) | 2.8 mg |
| Copper | 0.9 mg |
| Selenium | 45 mcg |
| Zinc | 4.2 mg |
| Phosphorus | 350 mg |
Per 1 cup (150 g), pan-fried with onions and minimal added fat · estimated, varies by recipe
💡 What's interesting
Culturally, lamb's fry is a classic example of 'nose-to-tail' eating, making efficient use of the whole animal. Nutritionally, it's a powerhouse, often providing more iron and B12 per serving than many muscle meats, making it a traditional remedy for fatigue.
