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Free Range Lamb Sweetbreads
Get patriotic this summer with sweetbreads - a traditional British delicacy from Farmer's Choice. This traditional cut of meat was once a great British dish, having been eaten for centuries and very popular for being inexpensive. Although not an obvious choice of meat today, sweetbreads have been staging a comeback in recent years, as young 'foodies' rediscover the delights and rich taste of offal delicacies such as these.
So what exactly are sweetbreads? A sugary baked product, as the name suggests? Not quite. Sweetbreads are a delicate meat taken from either the 'thymus' - the throat, gullet or neck area, or the pancreas of an animal, and are a subtly delicious offal meat. These cuts are usually taken from lamb or veal, but can sometimes be taken from pork, too. The name is actually thought to have come from their sweetness in taste, and 'brede'; and old word meaning (roasted) meat.
Sweetbreads have a creamy and tender texture, and are quite delicate and fragile to handle and cook. The best method for cooking them is to soak them in cold water for a couple of hours, making sure to change the water several times, then remove any membranes or gristle, and panfry or simmer until they feel firm but not hard. Sweetbreads are quite versatile, and there are a number of ways to cook and serve them - you can try frying them in breadcrumbs, sautéing them in butter, serving in a white sauce, or serving as a topping to another meat; the options are endless.
At Farmer's Choice we offer a delicious portion of lamb sweetbreads at only £1.78 for 250g. Our cuts of meat and offal always come from completely free range meat, and our lamb sweetbreads are no different. Farmer's Choice believe in the traceability of meat too, so you can learn about where our lamb comes from by reading about our partner farms on the Our Farms page. If you're wondering how to cook your Farmer's Choice lamb sweetbreads, you can try one of our recipes that we've put together and listed below. Try a simple fried recipe, or a dish with beans, capers and sage.
So celebrate all things British this summer with a light and tasty sweetbread dish reminiscent of our past!
Ingredients & Allergen Information
Product Reviews (From Our Customers)
Overall Rating (5 reviews)
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(Dr Kennedy - BANCHORY)
I was very pleased with the lamb sweetbreads.I also had some from a local supplier but yours were much more consistent in appearance and quality.
Reviewed on: Thursday 28 November 2013
(Mr Restall - PORTSMOUTH)
Very nice, tender and lovely flavour.
Reviewed on: Thursday 24 October 2013
(Mrs Tudor - BOURNEMOUTH)
Tried for the first time last night very tasty not what we expected! But would have again
Reviewed on: Thursday 10 October 2013
(Mr Tarleton - LEICESTER)
Reviewed on: Sunday 08 September 2013
(Mr Williams - PONTYCLUN)
we havent tried them yet but it looks very good .
Reviewed on: Friday 16 August 2013
Simple Fried Sweet Breads
Clean the sweetbreads by removing any remaining membrane and removing visible fat tissue. Wash an...
Sweetbreads with beans, capers and sage
wash and soak for 23 hours, in slightly salted cold water. Blanch before cooking for 23 minutes a...
Pan Fried Sweetbreads
Soak the sweetbreads in repeated changes of water until the water is pretty clear. This could tak...
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