Lamb’s sweetbreads pies

Lambs’ sweetbreads are smaller than calves’ but much easier to source and also much cheaper. Butchers will have this sort of thing in stock but supermarkets, anxious to sell you what is easiest for themselves, may need a day or two’s notice. I use a smaller version of these pies in my restaurant alongside some roasted rack of lamb to make a dish contrasting the textures of these different parts of the same beast. You can, of course, do the same if you want.