2tspsalt + enough water to cover the brains (this makes the salt water soak)
6tbsp butter
3tbspplain flour
1.5tsp salt
1/2tbspdry mustard powder
1/4tbsp1/4 tbsp ground nutmeg
1 & 1/4cup milk
1.5tsp lemon juice
1cup cheddar cheese, shredded
2.5tbspfresh parsley, chopped
corn flour to thicken (mixed with a little water first)
Instructions
Soak Brains in salt water for 1-1/2 hours then rinse until clear water runs from bowl. Place rinsed brains into the slow cooker.
Place butter in medium saucepan on stove top over medium heat and heat until melted. Add in flour, salt, mustard and nutmeg and stir until smooth. Let cook for couple minutes until smooth, stirring occasionally. Slowly stir in milk and stir constantly until mixture thickens. Add lemon juice and cheese, stirring over medium heat until cheese has melted.
Spoon sauce over the lambs brains in the slow cooker and gently stir to combine.
Cook on low for 2-1/2 hours.
Add parsley then thicken with a corn flour slurry to your liking.