Lamb’s fry and bacon

INGREDIENTS

100g lamb's fry

milk

1/4 cup flour

pinch salt

6 streaky bacon rashers

METHOD

Slice lamb’s fry into 2.5cm slices. Flip it in milk, and then cover in flour and salt. Fry bacon and take out of pan. Using the fat left in the pan from the bacon, cook the lamb’s fry, 3 minutes each side.

Make gravy by gradually adding a little flour and water to the juices from lamb’s fry left in the pan.

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