Given their majestic scale, and following the few recipes I managed to scan over online, a curry was on the cards. It’s always a lovely, methodical exercise building up the layers of flavour in a curry, and it enlisted a wonderfully tactile dicing up of a lung and a half, too. It’s a fleshy paradox of airy softness and plump, firm bounciness. The colour and patterning is dazzling - hopefully my photos do some justice to these facets.

As I've noted previously regarding my own approach to curries (i.e. scavenger mentality in full force), I don't often like to provide a prescriptive list of recipes. If you already cook curries, then I encourage you to see, treat and enjoy ANY part of an animal in the same way. A lamb curry recipe is an obvious and very applicable approach here, save for the cooking times (lung takes a fraction of the cooking and tenderising than something like lamb shoulder or leg, making it even more appealing, I think!).

But, I remain aware that lung is certainly not in the daily curry canon, so here is where I found my basis (as rogue a search and site as the ingredient itself, one might say): https://en.petitchef.com/recipes/main-dish/lamb-lungs-currygravy-lamb-lungs-pieces-in-a-spicy-gravy-fid-1499277