Chalmar Farm kitchen | LAMB LIVER PATE WITH


Serves 4-6 | 3 Hours 5 Mins | Easy
Local is Lekker

Packed with flavour this rustic pâté works wonderfully as a starter, accompaniment to a cheese board or as picnic fare. Something this good requires little more on the side than toast, a grilled slice of sourdough or crusty bread. Perhaps a refreshing sliced radish, crisp celery sticks or zippy pickled vegetables to compliment the meatiness of the spread; assorted chutneys (if not overly sweet).

What you’ll love: the figs add a refreshing fruitiness to the pâté. Kids also enjoy it – ask Pat’s 9 year old grandson JR!

Chalmar lamb liver pate


  • 25g butter
  • 1 small onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • 225g CHALMAR lambs’ liver, trimmed and cut into 3cm pieces
  • 3 fresh figs, cut into small pieces + 1 fig for garnish
  • 5ml tomato puree
  • 15ml brandy
  • 50ml crème fraiche or double cream
  • Salt and zepper
  • Garnish:
  • 40g butter, melted
  • 1 small fig, halved lengthwise


Heat the butter in a frying pan. Add the onions and garlic, sauté until onions are soft.

Add the liver and figs, cook over medium heat for 4-5 minutes. Stir in tomato puree and brandy, and cook 2 more minutes. Set aside to cool for 20-30 minutes.

Add the crème fraiche and transfer mixture to blender. Blitz until smooth and season to taste. Spoon into a small serving dish, smooth the top and garnish with fig. Pour over the melted butter. Chill at least 2 hours before serving.

Anja’s Advice:

To make a smoother pâté put the meat mixture through a sieve