Instructions

1. Soak the lambs’ brains in a large bowl of cold water for 1-2 hours to remove the excess blood.
2. Carefully separate the lobes by removing the white central cortex in the middle.
3. Bring a large pot of water to the boil and season it with some sea salt.
4. Use a slotted spoon to carefully poach the brains in the simmering water for 3-5 minutes. You don’t want to cook it completely, but just long enough for the brains to firm up and become easier to handle.
5. Use a slotted spoon to remove the brains to a plate lined with kitchen paper and allow to cool.
6. Fill a large pan with enough vegetable oil for deep-frying (about 5cm or 2 inch depth) and heat to about 180°C (350°F).
7. Dip the poached brains in the beaten egg and lightly coat with some flour.
8. Deep-fry the brains in batches for about 5 minutes each, or until they turn lovely and golden.
9. Drain on some kitchen paper and sprinkle over some sea salt flakes.
10. Serve immediately.