Crumbed Lambs’ Brains

Kapoor Sanjeev, June 4, 2014


  1. 6 lambs’ brains
  2. Chicken stock – or water and 1 tsp salt – to cover
  3. ½ cup seasoned flour
  4. 2 eggs, beaten
  5. 1 cup fresh breadcrumbs – or ready-made panko crumbs
  6. Lard or olive oil



  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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