Today we bring your the final recipe from Edinburgh-based French chef Fred Berkmiller.
Fred, who owns Edinburgh’s L’Escargot Bleu and L’Escargot Blanc, is is firm believer in trying different meats and produce in his cooking.
Today, he brings us a recipe for Shetland lamb with white kidneys (lamb testicles) and lamb tongues.
(This recipe was originally published in 2015)
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