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Lambs Liver Pate recipe
How to cook Lambs Liver Pate recipe User rated: 0 [8696]
Difficulty: 1
Prep Time: 10 mins
Cook Time: 45 mins
Serving: 4
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  • * 225g/8oz Streaky Bacon, derinded and stretched
  • * 225g/8oz Lambs Liver, finely minced
  • * 450g/1lb minced Lamb, (preferably not too lean)
  • * 1 Onion, finely chopped
  • * 2 teasp Tomato Paste
  • * 1/2 teasp Dried Sage
  • * 1/2 teasp Dried Rosemary
  • * Salt and Black Pepper
  • * 90ml/3fl.oz. Dry Cider
  • * 50g/2oz Melted Butter


  • 1. Preheat the oven to 180C, 350F, Gas Mark 4 and line the base and sides of a terrine or small loaf tin with the bacon rashers. Set aside. 2. Place the remaining ingredients in a large mixing bowl and mix, using your hands, to combine thoroughly. 3. Transfer the mixture to the prepared terrine, pressing it down firmly to remove any air pockets.
  • 4. Cover with aluminium foil and place in a roasting dish filled with about 5cm/2 inches of hot water. Bake in the oven for 1-1/2 hours. 5. Once cooked, remove from the oven and place a weight on top of the foil. Allow to cool at room temperature. 6. Once cold, refrigerate for 6 hours before turning out.