Sheep Brain Fritter


For those of you who have never tried Sheep Brain, let me tell you - it just sounds horrible. But if you don't actually think about it as you eat it, you find they are truly delicious.

My grandfather used to make great smacking noises with his mouth when he enjoyed these at breakfast. I find they taste a little like scrambled egg.

4 sheep's brains

1 lemon



fat for frying


Soak the brains for approximately an hour in cold water.

Change the water twice.

Remove skin and blood vessels, and soak for a further hour.

Drain water from brains and transfer them to a saucepan. Add cold water to cover, salt to taste and a dessertspoon of lemon juice.

Bring to the boil.

Cook gently for 15 minutes.

Drain liquid and leave to cool.

Slice brains, coat with egg and breadcrumbs and fry in hot fat until brown, using a deep pan to avoid hot fat splashes.

Lift carefully on to hot buttered toast and use lemon slices or parsley as a garnish.

A fresh, crisp salad may be served as an accompaniment if you are serving the Brains for lunch or a light dinner.

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