Lamb's Fry 

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Sometime ago, Ian Cutler remarked on a dish he enjoyed for breakfast, called Lamb's Fry. This is the posh name for lamb's testicles. They used to be a common sight in the butchers shop, but no longer. Offal had become the outcast of the gastronomic world, until competition among chefs meant they had to look for something to mark them out as different. A recent news item at  news.bbc.co.uk demonstrates the attempts to revive this delicacy. As a dish, Lamb's Fry has a long history. In the 18th century they were known as lambstones and in New Zealand the slang term used is Mountain Oysters. You may well find them on a French menu referred to as Frivolités. They are also a specialty in Lebanese cuisine where they are called Beid Ghanam. For the literary minded, a reference to Lamb's Fry can be found in Charles Dickens book David Copperfield: Mr Micawber returned to the King's Bench when his case was over, as some fees were to be settled, and some formalities observed, before he could be actually released. The club received him with transport, and held a harmonic meeting that evening in his honour; while Mrs Micawber and I had a lamb's fry in private, surrounded by the sleeping family... If you would like to have a taste of this delicacy have a word with Ian, he can be found at a Parish Council meeting pondering the finer things of life. Unfortunately they cannot be bought locally, even our Alan Bell refused to taste them.

The raw ingredient Cooked and ready to eat

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