Lamb brains are a delicacy in many, especially rural areas of France. Usually where the lambs are raised, because the brains must (!) be processed fresh.

Sylvain Duittoz from the restaurant " L'Auberge du Village " in Dardilly near Lyon has lamb's brains on his menu and serves it the miller's way, i.e. with nut butter, lemon and parsley. Due to the lamb, he adds a good portion of diced garlic.


  • Freshly slaughtered lamb brains
  • vinegar
  • Bouquet garni
  • water
  • butter