Liver in Gravy with boiled Potatoes

Is good to have 2 frying pan's for cooking this meal - One for the textured Gravy and the other for frying out the blood of the Liver,resting the cooked Liver can release even more blood.So fry chopped onions in some Lamb fat Gravy for about 10 minutes.

Then add chopped streaky bacon and fry with the softened onions on a very high heat for about a minute and then add more Lamb fat Gravy and some cold water allow too simmer with a lid on - and if Gravy has evaporated then add a little bit more cold water - simmer for 20 minutes.

Cook the peeled chopped potatoes in boiling water for 20 minutes.

Once potatoes are done,then use the clean empty frying pan too make Vegetable Oil hot and then place your thin defrosted Lamb Livers in the hot frying pan - give the Livers 30 seconds on the One side - and then 30 seconds on the other side - allow too rest between 3 to 5 minutes.

Place the Livers onto a clean empty serving plate - pour the thick hot textured Gravy over the top of the cooked Livers and then add the boiled potatoes to the plate as well - add some pinches of Table Salt if need be.