How To Cook Lamb Or Goat Sweetbreads Recipes
HOW TO COOK LAMB OR GOAT SWEETBREADS
Steps:
- Cover the sweetbreads with milk and soak overnight in the refrigerator. Season the flour with salt and pepper.
- The next day, bring a pot of water seasoned with salt so it tastes like the sea to a simmer, then add the sweetbreads and cook for 10 minutes.
- Remove the sweetbreads and cool, then trim off tissue with a paring knife to reveal the inner meat. From here, the sweetbreads can also be crumbled into pieces and added to a dish, such as pasta. See a pasta recipe with sweetbreads here.
- To cook the sweetbreads, have a separate bowl of beaten egg and flour ready, warm some oil in a wide pan. Dip the sweetbreads in flour, then egg, then flour again, then carefully add to the hot oil and cook until golden on each side. Serve the sweetbreads hot, any leftovers should be eaten within 24 hours.
SWEETBREADS
Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.
Provided by Norma
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
- Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg
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