A speciality cut favoured by Chefs - and gaining a big following in restaurants across the country.

Sweetbreads are simply the juicy little Neck Thymus glands of young Sheep.

A true seasonal treat

English Lamb Sweetbreads are a true seasonal treat - at their best from April to September.

Outside of these months they tend to be imported and/or frozen - so with nowhere near as good an eating experience

Velvety, tender texture

In-season - delicately flavoured Sweetbreads have a soft, smooth almost velvety, tender texture.

Best pan-fried.

They can also be sautéed, braised, grilled - or even roasted.

Whet the appetite

Their popularity in top restaurants - and rarity in butchers - can’t help to whet the appetite to try them to see why they are creating so much interest.

Do have a look at out How to Cook/and Related Recipes Tab for some great ways to prepare your Lamb's Kidneys

Season : April - September