IGP Sweet Breads of Suckling Milk-fed Lamb 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.

Ingredients:

• 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

The recipe:

• 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!

Storage Instructions

Store in your refrigerator. Cook within 2 weeks.