Lamb Brains

Lamb brains are a prized delicacy across many cuisines, with a soft, creamy texture unlike any other offal. They are rich in omega-3 fatty acids and phosphorus, and higher in cholesterol than muscle meat. Supplied frozen and cleaned; thaw in the fridge, then soak in cold water and gently remove the outer membrane before cooking.

The two classic methods are crumbing and shallow frying until crisp outside and custard-soft within, or simmering into a spiced maghaz masala with onion, tomato and warm spices. They cook in minutes, so keep the heat gentle to hold their delicate texture. Handle them carefully, as they are soft, and cook soon after thawing.