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Crispy Parmesan Crumbed Lamb Brains

Apr 29, 2016  ·  2 min read

By Niall Roeder.

BRAAAAAAAAAAAINS… Uh, such a zombie thing to say. We’ve been inundated with the living dead in the last few years. Those rotting, bumbling fools, staggering all over our TV screens. Stop moaning, just stop it. Zombies are idiots. Although, I have to give it to them, they’re onto something when it comes to grub. The walking dead are foodie hipsters, “I don’t eat anything but brains man”.

Before we dive into eating brains, clear you mind you need to get over the fact that brains is just another part of the animal that is there to be eaten. Brain matter is composed mostly of fatty tissue, with a very mild, almost sweet flavour and a soft texture akin to heavily whipped cream. Brains lend themselves fantastically to frying, though you can also poach, roast or sauté them with excellent results. There’s never been any reason to shy away from eating brains, other than personal taste. To not eat brains is wasteful. You’re not wasteful are you?

Our resident flavour merchant, Rob Marchetti, has no qualms about eating skull meat, in fact he gives it props whenever he can, and he recently added it to our menu – The New-Old Crispy Parmesan Crumbed Lamb Brains: Creamy & thick tartare sauce our style, caper berries, gherkin and Japanese eggplant caviar.

Admit it, it sounds damn delicious.

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