USDA Wisconsin Beef Ribeye Super Prime
Exquisite beef for connoisseurs
PHP 4,690.00
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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.
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.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
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.
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.
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:
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!
Store in your refrigerator. Cook within 2 weeks.
Curated Selection
