Breaded, deep-fried lamb testicles with cream gravy, a stockyard-era delicacy that central Kentucky never gave up. Columbia Steak House has kept them on its Lexington menu since the 1940s.
Lamb fries came out of Kentucky's stockyard economy, when Lexington's sale barns left offal cheap and plentiful and frugal kitchens breaded and fried what the trade left behind. Columbia Steak House, feeding Lexington since 1948, made them a house signature alongside the Nighthawk Special, and old-line Bluegrass restaurants still serve them thin-sliced, crisp and with cream gravy for dipping.
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