Heat the oil in a frying pan and brown the liver and diced lamb on all sides. Transfer to a casserole dish.
Add the bacon, onions, and carrots to the frying pan and cook and stir over a moderate heat for 6 to 8 minutes or until the onions soften. Sprinkle over the flour and stir in. Add the stock rosemary and season to taste. Bring to a simmer and stir to thicken. Transfer to the casserole dish.
Bake in the oven for 45 minutes. Remove from the oven.
For the dumplings:
Meanwhile, mix together the self-raising flour, seasoning, chopped parsley, chives and suet. Gradually, add a little water at a time to bind the mixture into a dough. Shape into 8 balls, then add these dumplings to the stew.
Return to bake in the oven for 20 minutes or until the dumplings are golden brown. Remove form the oven and serve.