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Basher

Lambs Fry

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Hi there @Basher.  I have never done lambs fry but a quick look at my recipe books came up with a "paprikish of hearts, livers and tongues" from Hugh Fearnley Whittingstall (some versions available online) and a more KK friendly Morrocan liver and heart brochettes.  Keen to see how you get on.  

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Thanks Tekobo. Lambs fry is lambs liver. Most offal has nicknames to disguise them from the drowsy eater. 

I had never heard of paprikish and will give this a go in 2 weeks.

The tongue is a really interesting piece of meat. It's firm and heavily marbled with an almost unrecognisable grain. delicious flavour and texture.

I wondered if anyone had tried cooking tongue like a brisket but at a lower oven temp?

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