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.