Recipes, Lamb Recipes

Lamb liver w/ sage butter

Good quality lamb liver is a real joy, and very little needs doing to it in order to achieve excellent results! My favourite go-to is to pat-dry and dredge lightly in seasoned flour and briskly fry in foaming butter containing a fistful of fresh sage leaves. Achieve a light browning on both sides, the liver remaining pink within; spoon over the hot butter and celebrate the velveteen succulence of fresh lamb liver…

Lamb liver w/ sage butter

Lamb liver w/ sage butter

Recipe by

Serves 4


  • 500g Lamb Liver

  • 16 fresh sage leaves

  • 125g salted butter

  • 1 tbsp sunflower oil

  • 3 tbsp plain flour

  • flaked sea salt

  • black pepper


  • Slice liver into long 1cm thick pieces
  • In a frying pan melt the butter with the olive oil until all is foaming and only just taking on a light brown colour.
  • Dredge the liver in the flour and pat off any excess.
  • Lay the liver in the butter and begin to fry, the slices should not be densely packed and so do in 2 batches if needs be.
  • Add the sage leaves and shake between the liver slices so that they fry in the butter.
  • When browned flip over and season heavily with salt and pepper while finishing the raw side.
  • The cooking should take little more than 3-4 minutes in all as the liver wants to be certainly pink (but not raw) inside.
  • Take the lamb to a warm plate or onto toast and spoon over the butter with crispy sage leaves.