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Recipe

Cooking lambs’ brains

Lambs’ brains are prized in France. The texture is creamy, and the flavour? Not too bad.

Sep 16, 2015 11:11am
  • 30 mins cooking
  • Makes 12 small_piece
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Ingredients

Crumbed Lambs’ Brains
  • 6 lambs’ brains
  • chicken stock – or water and 1 tsp salt – to cover
  • 1/2 cup seasoned flour
  • 2 eggs, beaten
  • 1 cup fresh breadcrumbs – or ready-made panko crumbs
  • lard or olive oil

Method

  • 1
    Place the lambs’ brains in a pot and pour in enough cold chicken stock or water and salt to cover.
  • 2
    Bring to the boil and simmer for 2 minutes before covering with a lid, turning off the heat and leaving to cool.
  • 3
    Once it’s cool, remove from the liquid and dry with a paper towel. Trim off any bits of fat or tissue and separate the brains in half so you have 12 individual pieces that are about the size of a large mussel.
  • 4
    Dip each piece in flour, then egg and finally breadcrumbs.
  • 5
    Place carefully on a plate and refrigerate for half an hour – if you have the time – so that the coating sets.
  • 6
    Deep-fry in melted lard or olive oil until crisp and golden. Serve on a bed of salad with lemon wedges to squeeze over.

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