Step 1

Soak the lambs’ brains in a large bowl of cold water for 1-2 hours to remove the excess blood.

Step 2

Carefully separate the lobes by removing the white central cortex in the middle.

Step 3

Bring a large pot of water to the boil and season it with some sea salt.

Step 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.

Step 5

Use a slotted spoon to remove the brains to a plate lined with kitchen paper and allow to cool.

Step 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).

Step 7

Dip the poached brains in the beaten egg and lightly coat with some flour.

Step 8

Deep-fry the brains in batches for about 5 minutes each, or until they turn lovely and golden.

Step 9

Drain on some kitchen paper and sprinkle over some sea salt flakes.

Step 10

Serve immediately.