Traditional Icelandic Soured Whey Preserved Meats

Method

1. Prepare the lamb brawn by cleaning and soaking it in water to remove excess salt.
2. Place the brawn in a pot, cover with water, and bring to a boil.
3. Reduce heat and simmer for 1-2 hours until tender.
4. Prepare the lamb's testicles by cleaning and boiling them in water until tender.
5. Mix the lamb's blood with onions, garlic, dill, and salt, then cook in a pan until set.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.