IGP Chilled Sweet Breads (Milk-fed Lamb from Pyrenees)
A rare delicacy.
The sweetbread is a delicacy and the culinary name for the thymus or pancreas. Tastier and more rustic than the veal sweetbreads, they are a pure delicacy, coming from these amazing suckling lambs from Pyrenees.
Tasting Notes from the Curator
This Red Label ( Label Rouge ) and IGP certified lambs are exclusively milk fed from their mothers. They spends most of their time in the sheepfold or outside with their mothers. The ewes spend a minimum of 8 months in the pasture, and most of them go to summer pastures.
Preparation or Pairings
Lamb sweetbreads can be pan seared, grilled or barbecued. 8 minutes is a good cooking time.
For your inspiration, here is a little recipe that would be perfect for spring time:
Lamb sweetbreads. Pan-fried asparagus with vegetable juice and fresh tarragon.
- 3 or 4 sweetbreads per person
- 5 to 6 fine green asparagus
- olive oil
- 150 ml of vegetable stock
- Fresh tarragon
- Flower of salt
- Freshly ground pepper
- Prepare the vegetable broth. Keep it warm.
- For asparagus, remove the toughest parts and scales.
- Fry them in hot olive oil without letting them get brown. Add the vegetable broth and simmer over medium heat for 5 to 8 minutes, depending on the size of your asparagus [they should remain slightly crunchy].
- At the end of cooking. Reserve the cooking juice and reduce it. At the last minute, add the fresh tarragon that you will use to garnish the asparagus.
- For the lamb sweetbreads, prefer to cook them on the barbecue. Mount them on skewers. Count 8 minutes, turning them over from time to time.
- Arrange the asparagus on the skewers and sprinkle with the tarragon vegetable juice.
- Adjust the seasoning. Enjoy!
Store in your refrigerator. Cook within 2 weeks.