Lambs Fry

[Basher]

Anyone have a good recipe for lambs fry, tongue and heart also?

I have 14 lambs coming in from a mates farm and my usual recipe with bacon and onion gravy, although delicious, could start to wear a little thin.

[tekobo]

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.  

[Basher]

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?

[tony b]

In the US, when we say "lamb fries," we mean the testicles. LOL! 

[Basher]

Really Tony? Don't you call them prairie oysters or sweatbread? Or is this bull balls?

Either way, I'm not a fan and will stick to the liver!

[tony b]

I've heard them called prairie oysters before, but sweetbreads are the thymus gland of the cow.

Andrew Zimmern once proclaimed to have eaten the testicles of just about every mammal known to man - and I believe him!! 

[Basher]

There's a claim to fame to be proud of!!!!!!!! 

Quote

Andrew Zimmern once proclaimed to have eaten the testicles of just about every mammal known to man - and I believe him!!