How to Cook Lamb Sweetbreads

Sweetbreads are an underappreciated cut of lamb loved by chefs for their texture and subtle flavor. In this post we’ll show you how to prepare and cook lamb sweetbreads at home like a pro.

An organ meat, sweetbreads come in two different shapes and names: heartbreads, and neck sweetbreads, which are the pancreas, and thymus glands, respectively. Neck sweetbreads are longer in shape, where heart breads are more round. Both types are fine for cooking, and interchangeable in recipes.

Chef Bergo recommends combining them with something as simple as lemon wedges and a simple salad for a light meal, or, saucing them with a tangy sauce made from lemon and capers.

How to Prepare Lamb Sweetbreads

Unlike other organ meats like kidneys or liver, sweetbreads have a very mild flavor. After par cooking they’re tender, juicy, and delicious, especially when fried. They take a little effort, but once you taste them, we think you’ll agree lamb sweetbreads are excellent. The images below illustrate the key points of the recipe.

This recipe is by chef Alan Bergo. A chef from Minnesota, Alan is a veteran of the culinary industry, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. Founder of the website Forager Chef, he’s best known as a respected authority on Midwestern foraging. Learn more about Alan and his hunt for mushrooms, wild and obscure foods at Forager Chef.

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