Lamb Brains with Whey and Dill

Try to not give up on this recipe before you’ve begun. Yes, lamb brains are a delicacy, and yes, they’re hard to track down (even from the most dedicated nose-to-tail butchers), but persist. You’ll be rewarded. The dill in this recipe provides a delicate flavour that works well with lamb; the whey adds a slightly sour touch and the brains (fatty and slightly sweet), have been likened to solid fish roe, but without the fishiness. British chef Fergus Henderson of St John Restaurant in London,