Grandma’s Lambs Brains


These are not for everyone. Judging by the reactions of the members of this family only one in seven people find the idea of eating lambs brains tenable. And even amongst us who love to eat them, I think there’s a real drop off in numbers of those who are prepared to make the dish.

At one point, as I pulled membranes off the brains, Grandma was talking to me and I had to ask her to repeat everything she’d said in the last minute because I realized the only recognizable thought which had been rattling around the inside of my skull was eeeeeeewwwwwwww.

Only one of my kids was prepared to help us cook this dish – Miss4 – and even she had second thoughts midway because she was offended by the smell of boiled brains.

Still, for those of us who were ‘fortunate’ enough to grow up eating lambs brains, it’s all worth it. They’re delicious in gravy, white sauce or even just as a snack. I know my brother requests this dish when he passes through town (because his wife won’t have a bar of them). Once you acquire the taste it stays with you.

I just have serious doubts my kids will give themselves the opportunity to acquire the taste.

lambs brains not impressed
She’s LOVING helping with these

You will need:

6 sets of lambs brains

couple pinches of salt

some parsley stalks

2 tablespoons lemon juice

1 tablespoon peppercorns

1/2 cup plain flour

2 eggs, beaten

1/2 cup breadcrumbs

1/4 cup Parmesan, grated

100 grams butter

STEP ONE: Place brains in a bowl and cover with cold water. Let stand for 1 hour and then drain.

STEP TWO: Cut brains in half and remove the stems, membranes and any yucky stuff.

STEP THREE: Place brains, salt, parsley, lemon juice and peppercorns in a saucepan, cover with cold water and bring to the boil. Reduce heat and simmer for four minutes.

STEP FOUR: Drain brains and allow to cool so easier handled. Meanwhile, mix grated Parmesan and breadcrumbs.

STEP FIVE: Dust brains in flour, then dip in egg and, finally, coat in breadcrumb mix.

STEP SIX: Melt butter in a fry pan and start cooking the brains over a medium heat, a few at a time, turning regularly so as not to burn.

STEP SEVEN: Tell the kids what you’ve made: watch them run away: eat them all yourself.

lambs brains prep

Raising a family on little more than laughs

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    • I ate them as a kid and I remember them just as your picture is… only difference is they were called “chicken balls” it wasn’t until many years later that I discovered the truth.

        • Replying to myself a few months later! We’re calling them ‘Zombie Nuggets”. I make them small for the kids – they are able to tolerate them. I hate the smell when boiled too, I’ll have to get used to it I guess. I’m eating them for the high fat and nutrient density, for head to tail eating. Boiled a pack today, am again researching recipes and popped on this one again. My Mum said my Nanna made them with a white sauce. My Grandma crumbed them I understand, my Mum still finds the thought horrifying.

      • I am just about to prepare some lambs brains to crumb. Haven’t had them for a while. Not cheap anymore in South East Queensland. I’m the only one in my immediate family that will eat them

    • Brains are delicious. I would call them a delicasy. Such a subtle nutty flavour and a smooth, avocado like texture. Sublime.

    • Love Lamb Brains, Lambs Fry and Bacon and don’t mind Tripe but cant cook it like my mum did. I also have Lamb Kidneys regularly, mind you hubby won’t sit at the table with me when I have them.

    • I don’t often have brains because they’re too rich for my liking. But when I do, they’re beautiful served with a honey mustard sauce.

    What do you think?

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