Crisp Sweetbreads

Crisp Sweetbreads

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Servings: 4
Calories: 532


  • 1 lb lamb's sweetbreads
  • Water
  • 1 chicken bouillon cube stock cube
  • 1 egg beaten
  • fresh white breadcrumbs
  • 2 oz butter
  • 4 back bacon rashers or 8 streaky bacon rashers with rind removed
  • 1 sprig of parsley to garnish


  • Soak the sweetbreads in very cold water for about 2 hours to remove all the blood, then drain well.
  • Place in a saucepan, cover with fresh water and add 1 tsp of salt. Bring to the boil very slowly (allow at least 5 minutes, or longer if possible), then drain off the water again.
  • Carefully remove any membrane without tearing the sweetbreads.
  • Rinse out the pan, then add the sweetbreads, crumbled bouillon cube and sufficient water to cover the sweetbreads.
  • Simmer for 15-20 minutes or until the sweetbreads are tender.
  • Drain well and allow to become quite cold.
  • Cut any very large sweetbreads in half at an angle and coat in the beaten egg and fresh white breadcrumbs.
  • Melt the butter in a frying pan and fry the sweetbreads very gently until evenly browned, turning once.
  • Meanwhile cook the bacon under a moderate grill.
  • Lift out the sweetbreads, arrange on a warm serving dish with the rashers of grilled bacon and garnish with the sprig of parsley.
  • Serve immediately.
Calories: 532 kcal
Carbohydrates: 1 g
Protein: 23 g
Fat: 48g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 169 mg
Sodium: 568 mg
Potassium: 318 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 443 IU
Vitamin C: 1 mg
Calcium: 31 mg
Iron: 2 mg
Ingredients Offal, Sweetbread
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