Old Fashioned Crumbed Lambs Brain

Serves 6


  • 6 sets of lambs brains
  • salt (couple pinches)
  • 2 sprigs fresh parsley, finely chopped
  • 2T lemon juice
  • 1T peppercorns
  • ½ cup flour
  • 2 eggs, beaten
  • ½ cup breadcrumbs
  • ¼ cup parmesan, grated
  • 100g butter


  1. Place brains in a bowl and cover with cold water. Let stand for 1 hour and then drain.
  2. Cut brains in half and remove the stems, membranes and any extraneous matter.
  3. 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 approximately 4 minutes.
  4. Drain brains and allow to cool. 
  5. Mix grated parmesan and breadcrumbs.
  6. Dust brains in flour, then dip in egg and coat in the breadcrumb mix.
  7. 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.