lamb's fries... In other words, testicles. I had to try.
Following the procedure outlined in the Good Book
(http://www.amazon.co.uk/River-Cottage-Meat-Book/dp/0340826355/ref=pd_ka_1/203-8083694-8800764?ie=UTF8&s=books&qid=1173698467&sr=8-1),
I marinated the skinned fries in some olive oil, a sliced onion, thyme
and sage, and some tarragon vinegar. Then sliced into thick strips and
fried, with a dusting of flour.
They're very tasty! Rather like Kidney in flavour, but perhaps a
slightly softer texture. A curious milky liquid came out into the pan
while frying them (no joke!) but no more disquieting than what happens
when you fry cheap bacon.
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