Lamb sweetbreads, frozen
Sweetbreads are a gland called thymus that controls the growth and becomes atrophied when the animal gets older. This is why lamb or calf sweetbreads are used and not cow or sheep. The most appreciated ones are the suckling sweetbreads, with a smoother taste.
It is located in the chest cavity behind the sternum next to the heart, it has a long and wide shape.
Before cooking them, some directions:
- Soak in cold water for 2 hours
- Drain and dip in boiling water for 3 minutes.
- Peel with care the skin layer on them and any piece of fat they may have. They have 2 parts: a round one which is the best one and another one which is longer.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed