Lamb fries are lamb testicles used as food. Historically they were parboiled, cut in half, and seasoned.1 Lamb testicles are served in a variety of cuisines, including Basque,2 breaded and fried in some barbecue restaurants, Chinese,3 Caucasian,4 Persian and Iranian Armenian (called donbalan),5 and Turkish.6 The dish is rarely served at restaurants in the United States, but can occasionally be found at Iranian restaurants.5
Lamb fries, often served in a cream gravy, are a traditional dish in the Bluegrass region of Kentucky.7
References
References
- The Encyclopedia of Food and Beverage by Artemas Ward New York, 1911
- Brown, Patricia Leigh (17 March 2009). "Delicacy of the Wild West Lives on for Those So Bold". The New York Times.
- Chowhound (13 October 2005). "Best Kung Pao Lamb Testicles in New York - Restaurants - Outer Boroughs". Archived from the original on 12 January 2011. Retrieved 8 January 2011.
- "zakusochnaya.com". Zakusochnaya.com. Archived from the original on 2016-03-03. Retrieved 2019-03-26.
- "Two food writers eat at all the Persian restaurants in SoCal (OK, 18 of them)". LA Times. 6 August 2019.
- "Dinner Menu". Archived from the original on 2011-02-19. Retrieved 2011-01-08.
- Alvey, R. Gerald. Kentucky Bluegrass Country. University Press of Mississippi, 1992.