Lamb’s Brains

Method

Rinse well then poach in salted water with a little garlic, ginger and onion for 5 minutes, or until cooked and firm. Drain and cut into 3 cm ( inch) cubes. Follow the classic crumbing technique of dusting with plain (all-purpose) flour, dipping in beaten egg and then coating in dry breadcrumbs. Deep-fry until golden brown then season with salt.

,