Lambs Liver & Onions

Location: Cradley Heath
Era: 1930 onwards

“Meat. It was cheaper. Grandad used to like liver. He was the only one who did so he used to cook his own lambs liver and onions. We had an assortment of things but always simple food, even in the sixties.”
Joan Tromans


  • 1 tbsp olive oil
  • 2 onions, thinly sliced
  • 1 tbsp caster sugar
  • 300g sliced lambs liver
  • 3 tbsp balsamic vinegar reduction

Heat the oil in a frying pan and add the onion and sugar.

Fry gently for 15 minutes, until the onions are golden in colour.

Remove any veins or sinews from the liver and pat it dry then lightly season.

Add the liver to the pan and cook for 3 minutes until browned.

Add a cup of cold water and the balsamic reduction to the pan and continue to cook until everything is coated well.

Serve with vegetables of your choice. .