How to Cook Lamb Fries or Goat Testicles (Recipe)
Lamb fries and goat testicles (they’re the same thing) are enjoyed around the world, but are a delicacy that only a few adventurous people know about, at least in America. They’re great smoked or breaded and fried, but, before you reach for your saute pan or deep fryer, take a look at our tutorial here, since, for the best result, lamb and goat fries require some special preparation before cooking.
Beef and pork testicles are reasonably well known as Rocky Mountain oysters in the United States, but lamb and goat are a little less well-known. One of the things Chef Bergo finds it helpful to know is that the taste of lamb and goat testicles may be a bit stronger for those who’ve tasted them from cows or pigs. To help calm the flavor a bit, Chef recommends soaking in milk or brining them for a day or two before cooking. After brining, the testicles can be smoked, and make a good addition to a cheeseplate or charcuterie platter. If you’re interested in that, see our recipe on smoked testicles.
How to Cook Lamb Fries
First the fries are quickly blanched, then the first of two membranes needs to be removed. After they’re cleaned they can be sliced and fried, brined and smoked, or used for any recipe that calls for Rocky Mountain oysters. The images below describe the process.
This recipe is by chef Alan Bergo. A chef from Minnesota, Alan is a culinary industry veteran, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. Founder of the website Forager Chef, he’s best known as a respected authority on Midwestern foraging. Learn more about Alan and his hunt for mushrooms, wild and obscure foods at Forager Chef.
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Lamb Fries and Goat Testicle Recipes
Tortilla del Sacromonte Omelet
How to Cook Lamb Fries or Goat Testicles
Equipment
- 1 bowl for soaking
- 1 2 quart soup pot for blanching
Materials
- lamb or goat testicles as needed
- milk, water, or brine
Instructions
Soaking the testicles overnight
- Soak the lamb fries overnight in milk to cover in the refrigerator, or use something like ham brine, from our recipe for smoked testicles.
Poaching
- Before the testicles can be cooked, they should be gently poached and trimmed of the outer membrane. To do it, get a small pot large enough to fit the testicles snugly, fill half full with water, bring to a boil, turn off the heat, and add the testicles. Set a timer for 10 minutes. After ten minutes, remove the testicles to a cutting board and pat dry.
Trimming
- Cut the end off of each testicle. Some testicles are sold with this already removed.
- Remove the outer sheath from the testicle to reveal the inner, thin membrane.
- With a sharp knife, cut a shallow slit in the inner membrane.
- Gently pull off the inner membrane, doing your best to keep the testicle intact.
- When you're finished, you should have a soft piece of meat left over. From here the testicles are ready to cook. Discard the trim.
