Lamb sweetbreads are the thymus gland of a lamb prepared as a delicate delicacy . It belongs to the innards . As a lymphatic organ, the thymus expresses the specific defense, namely the T lymphocytes. It regresses in adult animals. The sweetbread lies at the entrance to the breast below the windpipe .
Sweetbreads should be prepared as fresh as possible. It only lasts 1–2 days in the refrigerator.
For every 100 g sweetbreads there is only 4 g fat , but 32 g protein . It is rich in zinc and phosphorus . It contains vitamin C , rarely for an animal product .
The sweetbreads are washed before preparation, usually soaking in salt water for 2-3 hours. After soaking it is often blanched for 2–3 minutes, then separated from the skin, cartilage and veins and - after dabbing dry - processed further.
Lamb sweetbreads are still popular today in Austria, Spain, Italy and France.
In Turkey, there are specialty restaurants in the Sütlüce district of Istanbul that offer lamb sweetbread dishes.