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.

What to know
Storage Instructions

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
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!

Store in your refrigerator. Cook within 2 weeks.

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