The testicles of calves, lambs, roosters, turkeys, and other animals are eaten in many parts of the world, often under euphemistic culinary names. Testicles are a by-product of the castration of young animals raised for meat, so they were originally a late-spring seasonal specialty,[1] though nowadays they are generally available year-round.
- ^ Mason, Laura (2014). Davidson, Alan (ed.). The Oxford Companion to Food. Oxford University Press. p. 816. ISBN 9780199677337.