Best way to cook lambs fry?

Question

I love lambs fry and bacon but whenever I cook it, it is goes hard rather than soft and tender like they do it in restaurants.  My mum hated cooking this but she's the one who taught me.  She never took the membrane off and I find it really fiddly to do this.  Is it necessary to remove the membrane?  If so what's the easiest way of doing it?  Do you soak it first and if so for how long?  Is leaving the membrane on the reason mine never seems tender or am I just not doing it right?

C.M. C · Accepted Answer

Skippa_1, I stand to be corrected here, but from what I recall, my mother used to do it with onions and a little wine over a medium heat, more braised than thrown in a pan and fried. Yes it will go hard if over cooked.

Chris

The Unknown Chef · Answer

Like sweetbreads I always poached them remove the membrane and then sliced and dredged them in seasoned flour and cooked them in butter, and as Christopher said they will go firm, but if your doing bacon, just fry them in the residual bacon drippings, I like them on toast with a sauce or lemon juice, even a bit of H.P or Daddies brown sauce, the H.P Fruity or Curry one is nice to.

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Best way to cook lambs fry?

2 Answers