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Delicate and irresistibly tender, enjoy lamb sweetbreads with shallots and wild mushrooms in this quick and colourful salad.


  1. Preheat your heavy based frying pan with the clarified butter until sizzling hot
  2. Season the sweetbreads just prior to cooking then sauté them in the butter until golden, 2 to 3 minutes each side
  3. Add the mushrooms and shallots and sauté for a further minute or two, until tender
  4. Pour the balsamic reduction over the sweetbreads and toss, creating a rich glaze
  5. Divide between 4 warmed serving plates
  6. Finish the plates with the fresh peas, mint & salad leaves lightly tossed with capers and a little rapeseed oil
  7. Serve with a wedge of lemon & a few flakes of sea salt