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Brains of Lamb

Like most offal, cervelles (brains) are considered a delicacy in France, notably cervelle de veau (calf’s brains, prepared in a wide variety of ways). Lamb and sheep brains are also popular, pig brains less so, although they are used as a filling in certain meat dishes and timbales.

Cervelles is also another word for cervelas.


Text © Dana Facaros

Image by Javier Lastras