Lamb’s Liver Ragout Recipe

Lamb's Liver Ragout This recipe is great for those who aren’t yet convinced on the benefits of offal. Not only is liver a cheap meat to buy, it is packed full of nutrients, and if cooked right is incredibly tasty.

Unfortunately many have never had offal, or have awful memories of over cooked, dry, and chewy liver with a fake onion gravy from their childhood. This recipe will help convert or win back the offal haters in your family!


  • 2 tablespoons olive oil
  • 2 onions (peeled and chopped)
  • 2 carrots (chopped)
  • 2 stalks of celery (chopped)
  • 1 turnip (chopped)
  • ¾ pint beef or lamb stock
  • 1 tablespoon Worcestershire sauce
  • Salt and Pepper
  • 1 lb lamb’s liver (sliced)
  • ½ pint milk


  1. Heat the oil in a saucepan. Add the onions, carrots, celery and turnip and fry for 5 minutes.
  2. Pour in the stock and Worcestershire sauce and season with the salt and pepper to taste.
  3. Bring to the boil and then cover and simmer for 30 minutes.
  4. Whilst cooking, soak the liver slices in the milk for 10 minutes. Drain the slices and then cut them into strips.
  5. Stir the strips of liver into the vegetable mixture, cover and simmer for about 10 minutes or until the liver is cooked.

Serves 4.

I love buttery mashed potato with liver and a side dish of freshly steamed greens. If you really struggle with getting your family to eat liver try a 50/50 mix of liver and stewing lamb. Just make sure the lamb is cooked longer before being added into the ragout.

Posted in All Recipes, Lamb Recipes, Offal Recipes

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