Well, I have intended to start the month of recipes out with a wonderful dish of stuff heart but it will have to wait till tomorrow, as today we are making Lamb Liver Pate.
- 1 pds of fresh lamb liver
- half a large onion diced
- One large portabella mushroom or four regular button mushrooms, diced
- 2 garlic cloves -Peeled and Diced
- 2 slices of thick cut smoked bacon (homemade in my case)
- Bacon Lard/olive oil
- Crown Royal Whiskey
- Herbs-including salt, pepper, dried red pepper, basil
Do up your liver and onions, mushrooms, garlic, and bacon with a bit of bacon lard in a steel or cast iron frying pan, cook the onions and garlic till soft but not browned, then add the rest and cook till liver is cooked though but still soft and moist. Put into your blender, deglaze your pan with a good splash of your Crown Royal, and pour that into your blender, turn on low and if to thick, drizzle in just a touch of your best olive oil, can be blender till course, fine or almost mouse like. Take out and put into a low long dish so that it will cool off evenly and cover or it will form a skin.
Can be served anyway you like to serve pate, I personally love it on rye toast
Just another Day on the Farm 
I love lambs fry…hubby doesnt so always loking for deiiferent ways I can enjoy…will try tofay..thank you so much…Joanne
I am going to ty this tomoow as I buy lamb whole. Was wondeing what to do with the live. Love pate and will definitely give this a go.
Very good, but also very large. Can this be frozen?
I have never frozen it but it will keep for a good while in the fridge, I always have my meat products in the coldest part of the fridge, if you do freeze it, please report back on how it works out to me, thanks..
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This is the 3rd time I’ve used your recipe with our own lamb from the Brecon Beacons,,, Wales, U.K and I love it as it is so easy to make and you can add other bits and pieces to alter the taste. Just finished making a batch for a starter for Christmas lunch. Thanks for the recipe. Cfe
Thank you so much for the feedback on the recipe, love hearing from folks that use them, Merry Christmas from Canada
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