A soft, delicate creamy texture matched with a subtle flavour make sweet breads a favourite with top chefs all over the world.
Lamb sweetbreads or Mollejas as they are known in Spain and Latin America, are a staple product served at most barbecues or parillas.
Taste: Rich, creamy and delicious
Tenderness: 10 on the tender factor
Texture: Soft delicate creamy texture
How to cook Lamb Sweetbreads? Lightly brush with a little olive oil to prevent sticking, sprinkle with Maldon sea salt and then grill till golden and crispy. Now add a squeeze of fresh lemon juice… hmmm spectacular.
Origin: EC Grass-fed lamb
Delivered: Frozen 'Locking in the Freshness'
- excellentReview by Graham Lynch-Watson
- excellentReview by Mrs Mary. D Rogers
- goodReview by Mrs Wilton