Sweetbreads

Sweetbreads are lamb’s or calfs thymus glands from the throat and heart. They are quite fiddly to prepare but have a delicate flavour and creamy soft texture that is a rich reward in itself. After preparing the sweetbreads (below) they can be either shallow fried in butter and oil, or coated with beaten egg and breadcrumbs and deep fried. You can also braise them in stock with chopped onion, carrot and celery, sherry and fresh herbs. Cook at 200°C, 400°F, Gas Mark 6 for about 45 minutes until tender.