Lamb Sweet Breads 1kg – Delicate Flavour – Smooth and Light

£10.00

Sweetbreads benefit from being soaked in several changes of cold water for a few hours before being simmered gently for just a few minutes in a light stock. Allow to cool then trim off any sinew or gristle. At this stage they can be reheated whole or in slices with a creamy sauce, or lightly dusted in flour or breadcrumbs and pan-fried.

To cook the Lamb Sweet Breads, place a frying pan over a medium heat and add the rapeseed oil. Lightly dust the sweetbreads with the seasoned flour then carefully add to the pan. Add the garlic, rosemary and butter and evenly colour the sweetbreads until light golden brown – cooking for approximately 4 minutes on each side

Description

Lamb Sweet Breads – Best Lightly Fried until Golden Brown

Lamb Sweet Breads – Offal but really quite a Delicacy

Lamb Sweet Breads
Lamb Sweet Breads

Preparation

Lamb Sweet Breads benefit from being soaked in several changes of cold water for a few hours before being simmered gently for just a few minutes in a light stock. Allow to cool then trim off any sinew or gristle. At this stage they can be reheated whole or in slices with a creamy sauce, or lightly dusted in flour or breadcrumbs and pan-fried.

To cook the sweetbreads, place a frying pan over a medium heat and add the rapeseed oil. Lightly dust the sweetbreads with the seasoned flour then carefully add to the pan. Add the garlic, rosemary and butter and evenly colour the sweetbreads until light golden brown – cooking for approximately 4 minutes on each side

  1. Remember to remove the lamb sweet breads out of the packaging, pat dry and bring to room temperature

  2. Toss the sweetbreads in a thin dusting of flour just prior to cooking

  3. Season the meat whilst cooking in the fry pan

  4. Add 2 teaspoons of goose or duck fat or some clarified butter to the pre heated frying pan

  5. Don’t overcrowd the cooking base, a few nuggets of sweetbread per pan

  6. When smoking hot Cook over high heat turning the breads two or three times for a rich, golden crust has formed, reduce heat to medium when you get to this stage

  7. Cook 4 to 5 minutes in total

  8. Finish by adding a large knob of butter when frying or on the griddle

  9. The Lamb breads will become more firm as they cook, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is

Additional information

Weight 1 kg