Lamb's fry

Lamb's fry is lamb offal served as food, including the testicles, liver, sweetbreads, heart, kidneys, and sometimes the brain and abdominal fat—or some combination thereof.

[4] Walker's Hibernian Magazine mentions "breakfasts of nice stew'd lamb's fry" eaten on the day of Swanhop in 1786.

[5] In 1929, a Country Life cookery supplement described it as an "old Devon breakfast dish".

[6] Fanny Cradock wrote that it was once popular as a breakfast dish before World War II.

[7] Lamb's fry is typically sliced, breaded, and pan-fried, and served with bacon, onions and a gravy made with the juices.