During my carnivore journey, I have started to introduce new organ meats including brain since they are so nutrient dense and a great addition to a well rounded, nose to tail carnivore diet (or any die really) ππ§
Brain is the richest source of DHA fatty acids and cholesterol which supports the function of our brain and of course every body cell! Lamb brains taste the mildest, they are creamy and have a similar texture to egg, that is why I have paired them with scrambled egg in this recipe!
They are nourishing, rich and make a perfect breakfast or snack on a cool day!
To make you need (1 portion):
1 lamb brain- about 3 ounces π§
2-3 eggs π₯
Ghee for frying π§
Butter and raw sheep Parmesan π§ for serving
Salt to taste π§
How to:
The first step is to poach the brain in salted water or broth for about 4-5 minutes. While that is poaching, heat up ghee in a pan. Remove the brain and slice it, and sear on low heat.
Brain is very delicate and we want to preserve all the essential fats and nutrients! Season with salt.
When the brain starts to get a bit brown, beat 2-3 eggs and add them into the pan on low heat. Slowly move around the egg batter until the eggs are barely set and still creamy. Turn off the heat and let them rest for a few minutes.
Serve with butter and raw Parmesan, my favorite is raw sheep milk Parmesan!
