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 thereof.[1][2][3]
InAustralia and New Zealand, lamb's fry is specifically the liver; in the United States, "lamb fries" (q.v.) are specifically the testicles. In the United Kingdom, it was all offal, though recently testicle has become rare.[4]
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]
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]
"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 healthy, high iron "slow food"-type dish.[citation needed]
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