The aim of this work was to determine the influence of variable proportions of lamb meat and liver on the physical, chemical and sensory properties of the pâté. For this purpose, three pâté treatments (designations A, B and C) were prepared with different proportions of lamb meat and liver: A (50% meat and 10% liver), B (40% meat and 20% liver), and C (30% meat and 30% liver), and identical proportions of other ingredients in all three treatments. After heat treatment and cooling of the patties, the colour and activity of the water were measured instrumentally, the basic chemical composition was determined, as well as the intensity of sensory traits by 8 trained assessors, and the likability by 88 randomly selected subjects. The study revealed a significantly lower value for redness (a*) and a higher value for yellowness (b*) in the patties of treatment C compared to treatment A, while there was no significant difference in the values for lightness (L*) of the patties between treatments. The protein content was significantly lower in the patties of treatment C, while the energy value, the basic chemical composition (content of water, fat, ash, salt and carbohydrates) and the water activity of the patties did not differ significantly between treatments. The intensity of brown colour, graininess, stickiness, and flavour of the liver were significantly higher in the patties of treatment C. Treatment A patties had significantly higher cross-section likability, while other likability characteristics did not differ significantly between treatments.