Lamb’s Liver Pate


  • 225g (½lb)streaky bacon.
  • 225g (½lb)lambs liver, finely minced.
  • 450g (1lb) minced lamb.
  • 1 onion finely chopped.
  • 2 tsp tomato puree.
  • ½tsp sage.
  • ½tsp rosemary.
  • Salt and pepper.
  • 90ml (3fl oz) dry cider.
  • 50g(2oz) melted butter.


  1. Line a terrine or small loaf tin with the bacon rashers.
  2. Place all the other ingredients in a large bowl and mix thoroughly.
  3. Transfer the mixture to the terrine and press down firmly to get rid of any air bubbles.
  4. Cover with foil and place in a roasting dish half filled with water.
  5. Bake for 1 to 1½ hours.
  6. Remove and put a weight on top.
  7. Allow to cool.
  8. Once cold, refrigerate for 6 hours before turning out.

The pate will keep in the fridge for about three days, but can be cut into sections and frozen for later.

I made this with mutton mince instead of the lamb and results were really good.

Courtesy of  Kathryn Logan.