Select good size lambs' tails at tailing-time and remove skin by slitting down inside of tail and peeling off. Wash well and dry. Freeze until required.
Thaw the number of tails required. Dip tails in flour, then in coating of egg beaten with oil. Combine crumbs, salt, and lemon pepper or five spice powder. Coat tails evenly with crumb mixture, then cook in a little oil in a large frypan, turning to brown evenly. Drain on kitchen paper.
Serve with lemon wedges and parsley, as part of a mixed grill or as an entrée.
Sheep's Creek Farm Lamb Recipes page.
© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:52:07 EST
© 1998 Ronald Florence Last modified: 31-Oct-2001 17:52:07 EST