Lamb brain is an incredibly delicious and delicate product, which is rarely prepared in most households.
Most probably even many of you have never tried cooked lamb brain. Which you can only regret. Of course, it's never too late to try making it yourself.
The brain contains many useful substances, such as phosphorus, iron, potassium, calcium, sodium, iodine, magnesium, as well as vitamins B1, B2, E and PP and at the same time a minimal number of calories.
One of the important conditions for a cooked brain to turn out well is to properly clean the lamb brain.
The dish will only be appreciated if it is prepared correctly.
For cooking, choose whole lamb brain without heavy blood stains and damaged membranes. The consistency of the product should be thick and the smell should be practically absent.
To start cleaning the brain, place the brain into cold water, a few spoons of vinegar and leave it soak for 1-2 hours.
Then pour cold water into a pot and boil it for 20 minutes.
Turn off the heat and leave the boiled brain to cool in the water.
Take it out once it's ready and carefully remove the film.
After this procedure, you can continue cooking this specialty.