Texel Lamb Sweetbreads

Farm: Woodcock Hill Farm North Yorkshire

Shelf Life: 3 Days

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Serves: 2 1 X 500g (1.1lb) £5.95
/ £5.95 each
Out of Stock
Free Range Can Be Frozen Grass Fed Native Breed Great Britain
A long time favourite in British cuisine, before being largely forgotten, Lamb Sweetbreads are cut from the neck glands of the lamb, and boast delicate flavour, and irresistible tenderness. As such they are a fantastic cut for dinner parties, or if you’re feeling adventurous, a great personal treat. Sourced from only free range flocks allowed to roam in the great outdoors, this is traditional British butchery at its best.

The Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints

Tasting Notes: Delicate, Sweet, Rounded

Prepared from the thymus and parathymus glands of the lamb, this is British offal at its best. Such butchery demands expertise to cut correctly and to choose the lamb of optimum age for optimum flavour. This cut is enjoying something of a renaissance in chef's kitchens because of the smooth and soft texture, remarkable considering the inability of butchers to sell this delicacy a few years ago.
Firstly prepare by removing any excess membrane on the sweetbreads, then soak in cold salted water (use a 1:20 ratio of salt to water). There's two ways you can cook them. Either pat dry and sautÉ in some foaming butter until golden all over, then finish with a squeeze of lemon and freshly crushed garlic. Alternatively bread crumb and deep fry until golden and crunchy, before serving with fresh tartar sauce with capers and parsley.
a knife and fork icon Our recipe tips for cooking your lamb sweetbread a pdf icon

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