Forget those ghastly school meals, lamb’s liver was never intended to be casseroled. We’ve trimmed out all those unpleasant bits to and prepped it into slices for you. Soak in cold milk, slice bacon and onion thinly and fry till golden, add the liver and fry lightly until its just cooked. Remove from the pan, add a little port or lamb stock and scrape the meat juices up into a sauce, add a dash of butter to deglaze the pan and pour over your liver, onion and bacon mix. If you have mashed potato ready to serve it with well and good. There you go: traditional liver, bacon and onions.