Irish Bacon & Liver Hotpot

I know! I know! So many people will immediately go ‘yuck’ the minute they hear the word ‘liver’!  Here at Oldfarm we are quite partial to liver – chicken, lamb and goat in particular!  Pork liver does make a nice pate too!

In summer there’s nothing quite as nice as a warm liver salad…. absolutely delicious.

This is such a warm and comforting dish, as always made even nicer when you know precisely where the meat has come from!  Our own bacon and our neighbours, lamb – what could be better?


  • 2 tablespoons butter (or oil)
  • 1 large onion, chopped.
  • 3 or 4 streaky rashers chopped
  • 1/2 lb (250 g) lamb’s liver – well washed and chopped into bite size pieces.
  • lots of black pepper
  • 200 ml passata
  • Glass of red wine
  • Dash of lemon juice
  • 2 tablespoons Worcestershire Sauce


Melt 1 tablespoons of butter and fry onion gently until translucent – about 10 minutes.  Set aside and keep warm.

Quickly fry off the bacon bits and set aside – keeping warm.

Briskly stir fry the liver pieces adding plenty of black pepper – set aside and keep warm.

To the same pan – add the passata and wine, scaping up any crusty bits!  Bring to the boil and boil rapidly for a few minutes.  Add in lemon juice (about 1 tablespoon) and the Worcestershire sauce.  Continue to cook for a few minutes.

Irish Bacon pieces and lambs liver

Add the onion, bacon and liver to the sauce and serve immediately.

Liver & Irish Bacon Pot with mashed potato and green cabbage

We served this with mashed potato and some green cabbage.




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