One of the items in my recent order from U.S. Wellness meats was lamb oysters. As we learned from past cellulite-investigating efforts, testicles are the richest food source of hyaluronidase, a possible key element in the elusive anti-cellulite diet.
Hyaluronidase is a family of enzymes known to dissolve certain complex carbohydrates, such as glycosaminoglycans (GAGs). GAGs are the building blocks of connective tissue. As we learned previously in the investigation, cellulite is a result of damaged connective tissue. Dr. Howard Murad, author of The Cellulite Solution, prescribes glucosamine supplements as a potential remedy for cellulite. Hyaluronidase could be even more effective because it helps dissolve glucosaminoglycans trapped in connective tissue.
Hyaluronidase also dissolves hyaluronic acid.1 In another book about the blight, The Cellulite Cure, Dr. Lionel Bissoon recommends mesotherapy treatments for cellulite. In this treatment, small doses of hyaluronic acid and other ingredients are injected directly into the fat cells. Hyaluronidase (the substance found in testicles) lowers the viscosity of hyaluronic acid, thereby increasing tissue permeability.2 It is not difficult to see why increased tissue permeability could help reduce cellulite.
I recently enjoyed beef testicles in an excellent bowl of pho, but I never tried preparing them myself. So when I saw lamb oysters for sale at U.S. Wellness Meats, I could not resist.
The website said they are tasty when fried in beef tallow. I had fresh tallow on hand from my most recent batch of beef stock, so I threw some in my cast iron skillet and opened my package of lamb balls. Uh-oh. Now what?
I assumed cooking testicles would be like sauteeing any other piece of meat. But did you know you have to peel them?
The ones I bought were mostly peeled, but they were still tricky to slice. I was finally able to use a serrated knife to slice them into strips. I dipped them in a beaten egg and then flour before pan-frying in the beef tallow.
I sprinkled the “oysters” with sea salt as they were cooking and then ate them with a pile of oven fries. They came out light, not chewy at all. They weren’t as meaty as I was expecting so that was difficult to get used to. But I can’t say I didn’t like them. It’s a good thing, because I have ball #2 to fry up tomorrow.
How do/would you prepare oysters (of the land variety)?
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