Lamb brains
An offal with a very tender, creamy texture and a mild buttery taste for boiling, breading and frying.
Lamb brains are an offal with a very tender, creamy texture and a mild buttery taste; they need soaking and membrane removal. They are boiled, then breaded and fried, cooked in batter, with brown butter and capers, added to pates, fritters and omelettes, and served on toast as a delicacy appetizer.
Calories, proteins, fats and carbohydrates per 100 g of product
Lamb brains, Raw: Calories 118.0 kcal, Proteins 11.3 grams, Fats 8.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb brains, Stewed: Calories 256.0 kcal, Proteins 30.4 grams, Fats 15.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb brains, Baked: Calories 181.0 kcal, Proteins 27.7 grams, Fats 7.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb brains, Grilled: Calories 296.0 kcal, Proteins 24.4 grams, Fats 21.3 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb brains, Fried: Calories 154.0 kcal, Proteins 14.0 grams, Fats 10.9 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Brain pancakes are an exotic and refined dish of Russian cuisine, rooted in traditional culinary techniques for preparing offal. This treat has a rich, delicate flavor with a pleasant creamy texture, highlighted by the aroma of parmesan, gruyere, and fresh orange zest. The light spiciness of scallions complements the dish's richness, while the golden crust formed during frying in lard gives the pancakes a crispy appeal. These pancakes can be served as a standalone dish complemented with fresh herbs and sour cream or used as an original appetizer for festive tables. Their rich taste and interesting composition make this dish a find for gourmets and lovers of gastronomic experiments.
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Curry made from lamb brains with yogurt is an amazing dish that combines the rich flavor of spices with the delicate texture of the brains. While curry is often associated with Asian cuisine, this version represents a European interpretation that adds a new shade to classic traditions. The roasted curry powder reveals depth of aroma, while yogurt gives the dish a pleasant tanginess and softness. Spicy chili and fresh ginger add zest, while cilantro and lemon juice refresh the taste. This curry pairs especially well with boiled rice, which absorbs the sauce and highlights the complexity of flavors. The dish is suitable for gourmets looking to try something new and exotic, and its unusual main ingredient makes it truly memorable.
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