Old-Fashioned Lamb’s Liver and Onions with Rich Gravy

A Proper Classic – Lamb’s Liver and Onions, Just Like Gran Made

There are some recipes that just feel like a warm hug on a cold evening — and this one tops the list. Lamb’s liver and onions in rich, savoury gravy is one of those nostalgic dishes that takes you right back to simpler times, when dinner was hearty, home-cooked, and unapologetically comforting. If you grew up in the UK (or had a gran who cooked like mine), then you probably remember this on a weeknight plate, surrounded by buttery mashed potatoes and something green for balance.

Now, I know liver can be a bit of a “love it or leave it” kind of dish. But trust me — when it’s cooked the right way (read: quickly and with plenty of onions), it turns into something melt-in-your-mouth tender and totally craveable. Plus, this recipe is incredibly budget-friendly and packed with iron and nutrients. That’s a win-win in my book!

This old-fashioned lamb’s liver and onions recipe keeps things simple but oh-so-flavourful. The magic is all in those long-cooked, sweet onions and the quick gravy made right in the same pan. Let’s get into it!

Ingredients You’ll Need:

500g lamb’s liver, sliced and trimmed
50g plain flour, seasoned with salt and pepper
2 large onions, thinly sliced

25g butter
2 tbsp sunflower oil
400ml beef or vegetable stock

A few sprigs of fresh thyme (optional)
Mashed potatoes, to serve
Steamed greens or Brussels sprouts, to serve

Step 1: Caramelise the Onions

The first step — and maybe the most important — is getting your onions golden, soft, and full of flavour. In a large frying pan, heat 1 tablespoon of sunflower oil along with the 25g of butter over medium heat. Add your thinly sliced onions and cook them gently, stirring occasionally, for about 15 to 20 minutes. You’re aiming for soft, golden-brown onions, not burnt ones, so take your time with this part. Once they’re ready, remove them from the pan and set them aside.

📝 Tip: If your onions start browning too fast, lower the heat or add a splash of water to slow things down.

Step 2: Prep the Liver

While those onions are doing their thing, prep the liver. Start by patting the slices dry with a paper towel. Then, dredge each piece in your seasoned plain flour, shaking off any excess. This coating helps seal in moisture during frying and gives your gravy a little body later on.

Step 3: Quick-Fry the Liver

Add the remaining 1 tablespoon of sunflower oil to the same pan you used for the onions. Heat it over medium-high heat, and once hot, gently lay in the liver slices. Cook them for just 1 to 2 minutes on each side — you’re looking for a quick sear on the outside while keeping the inside just slightly pink. Overcooked liver turns tough fast, so don’t walk away from the pan here.

Once the liver is seared, take a moment to admire how beautiful it already smells — that nutty, savoury aroma is a sign you’re doing it right!

Bringing It All Together – Gravy, Sides, and Extra Comfort

Alright, now that we’ve seared our liver and slow-cooked those sweet onions to golden perfection, it’s time to get to the heart of this dish: the rich, savoury gravy that brings it all together. There’s something so satisfying about finishing everything off in one pan — not only does it save on washing up (yes, please!), but it also means all those delicious browned bits at the bottom go straight into the sauce where they belong.

Let’s jump back into it and finish up this old-fashioned lamb’s liver and onions recipe — the ultimate British comfort food that deserves a spot back in your regular rotation.

Step 4: Make the Gravy and Simmer It All Together

With your liver now browned and the onions set aside, it’s time to bring both elements together.

Return the onions to the pan with the liver. Pour in the 400ml of beef or vegetable stock, scraping up any caramelised bits stuck to the pan — this is where all the deep, savoury flavour comes from.

Once the stock is in, turn up the heat and bring it to a gentle boil. Then, reduce the heat and let everything simmer gently for 5 to 7 minutes. This gives the gravy time to thicken slightly and allows the liver to finish cooking without going rubbery.

If you like a touch of herby flavour, now’s a great time to add a few sprigs of fresh thyme. It’s optional, but the earthiness really complements the richness of the liver and onions.

📝 Optional but tasty: Stir in a small knob of butter or a splash of Worcestershire sauce right at the end to deepen the gravy and add that little extra “yum.”

Step 5: Serve with the Proper Sides

You can’t serve liver and onions without a generous helping of buttery mashed potatoes, right? That creamy mash is the perfect base for soaking up all that gorgeous onion gravy. And don’t forget the veg — steamed greens, cabbage, or Brussels sprouts all work brilliantly here, bringing a little colour and freshness to the plate.

To serve:
Spoon the liver and onions over a mound of fluffy mash, then ladle over a generous helping of that silky gravy. Tuck a little green veg on the side, and you’ve got yourself a proper plate of comfort food.

A Few Tips to Get It Just Right:

Here are some of my go-to tricks to make sure this dish turns out perfectly every time:

🔪 Slice Liver Evenly – Thinner, uniform slices cook more evenly and stay tender. Ask your butcher to slice and trim it for you if you’re unsure.

🔥 Don’t Overcook the Liver – I can’t stress this enough! Liver turns tough and grainy when it’s overdone. It should still have a slight blush in the middle after simmering in the gravy.

🧄 Add Extras for Depth – A splash of Worcestershire sauce, a pinch of mustard powder, or even a teaspoon of balsamic vinegar can add amazing complexity to the gravy. Try one and see what works for your taste.

🥶 Use Fresh or Properly Defrosted Liver – If you’re using frozen liver, make sure it’s completely thawed and patted dry before dredging. Excess moisture can make it hard to sear and may water down the gravy.

🍲 Double Up the Gravy – If you love your mash swimming in sauce (who doesn’t?), you can increase the stock by 100ml and simmer a little longer to reduce.

Let’s Talk Texture

When done right, lamb’s liver should be tender and just a little pink inside, while the onions are soft and sweet, creating that beautiful contrast in texture and flavour. The mash brings creaminess, the gravy ties everything together, and the greens give the dish balance — it’s a full, comforting meal with very little fuss.

What I really love about this recipe is that it’s humble, yet totally satisfying. It doesn’t rely on fancy ingredients or techniques, just good, honest cooking and a bit of patience with those onions.

Want to Make It Your Own?

There’s definitely room to play here. A few ideas if you’re in the mood to tweak:

Add bacon – A few rashers of smoky back bacon, chopped and fried with the onions, add a whole new layer of savoury goodness.
Switch the liver – Not a fan of lamb’s liver? You can use calf’s liver (milder and more tender) or chicken livers, which are quicker to cook and slightly sweeter.

Make it gluten-free – Swap plain flour for a gluten-free alternative when dredging the liver. Cornflour can also work as a thickener for the gravy.

There you have it — a true old-school favourite, brought up to date with a few helpful touches and tips. Whether you’re making this as a nostalgic nod to your childhood or trying liver for the first time, this recipe is an easy, affordable, and totally satisfying dinner that’s hard to beat.

FAQs & Final Thoughts – Mastering This Classic British Favourite

If you’ve made it this far, you’re probably either halfway through cooking or strongly considering putting lamb’s liver on your next shopping list — and I’m cheering you on either way! Liver can be a little intimidating if you didn’t grow up eating it, but trust me: once you try this recipe, you’ll realise just how flavourful and simple it really is.

Before we wrap up, I want to tackle some of the most frequently asked questions I get about cooking liver, making the gravy just right, and getting the perfect texture every time.

🧠 FAQ: Your Lamb’s Liver Questions Answered

1. How do I stop the liver from turning tough?

The secret is all in the cooking time. Liver cooks very quickly, and overcooking is what makes it go rubbery. Aim for 1–2 minutes per side in the pan, and then just a short simmer in the gravy (5–7 minutes). The centre should still be a little pink when you serve it.

2. Can I make this dish ahead of time?

Technically, yes — but liver is best served fresh. If you do need to make it in advance, cook everything as usual, then cool it quickly and store in the fridge. Gently reheat in the gravy over low heat to avoid drying it out. Just note: the texture won’t be quite as tender as freshly cooked.

3. What kind of liver is best for this recipe?

This recipe uses lamb’s liver, which is widely available in the UK and has a stronger, more traditional flavour. If you’re looking for something milder, try calf’s liver or chicken livers instead. Just adjust the cooking time accordingly — smaller or thinner pieces cook even faster.

4. Do I need to soak the liver before cooking?

It’s not essential, but soaking liver in milk for 20–30 minutes before cooking can help mellow out the flavour and make it even more tender. Just remember to pat it dry before dredging in flour.

5. Can I freeze cooked liver and onions?

You can — but the texture does change a bit after freezing. Liver becomes slightly grainier when defrosted and reheated. If you do freeze leftovers, store them in an airtight container and use within 1–2 months. Reheat gently in a pan with a splash of stock or water.

6. What can I use instead of flour for dredging?

If you’re gluten-free, use cornflour, rice flour, or a gluten-free plain flour blend. These alternatives still help sear the liver and slightly thicken the gravy.

7. Can I use a different oil instead of sunflower oil?

Yes! Vegetable oil, rapeseed oil, or even light olive oil work just as well. Just use an oil with a high smoke point so it doesn’t burn during the searing step.

Final Thoughts: Simple, Nourishing, and Timeless

Lamb’s liver and onions might not be the flashiest dinner on the block, but it holds a special place in the hearts (and kitchens) of so many. It’s old-school in the best way — nourishing, budget-friendly, and bursting with flavour when cooked with a little care.

What I love most about this dish is how honest it is. There’s no need for fancy techniques or expensive ingredients — just a bit of patience with the onions, a light hand when cooking the liver, and you’ve got a plate that feels like home.

Whether you’re serving it for a midweek dinner, cooking for older family members who grew up with it, or just curious to explore traditional British dishes, this recipe is a reliable classic that always delivers.

Want to Share Your Version?

I’d love to hear how yours turned out! Did you add a splash of Worcestershire sauce to the gravy? Stir in some crispy bacon? Or maybe you swapped the liver for chicken livers instead? Drop your tips, tricks, or twists in the comments — and don’t forget to share a photo!

This recipe is all about comfort and simplicity. So the next time you’re craving a hearty, satisfying meal that doesn’t require a trolley full of ingredients or hours in the kitchen, give this one a go. You might just fall in love with liver.

Until next time — happy cooking, and enjoy every bite.

Flavor Nest