Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf (French: ris de veau) or lamb (ris d'agneau).

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Sep 17, 2020 · Because of their shape, sweetbreads from the pancreas gland are also called heart sweetbread. The younger the animal, the more delicate the flavor and texture, and the lighter color of the sweetbreads.

Sep 25, 2023 · The origin of the name ‘sweetbread’ is unknown, and it is one of the only organ meats that have an alternate culinary name. Generally speaking, sweetbreads usually come from veal or lamb, but it is possible to find beef, mutton and …

Jul 31, 2019 · So if you’re paying a super high price for a sweetbread dish, now you know what to ask — see if it’s heart sweetbread! What do sweetbreads taste like? While the specifics will vary according to the animal and cut, we like to describe sweetbreads as …

Mar 27, 2025 · The flavor complements the sweetbread's equally subtle texture. When cooked properly, sweetbreads are meltingly soft and tender enough to cut with a fork.

Oct 9, 2022 · Although the term sweetbread now refers exclusively to either the thymus or pancreas, it used to refer broadly to many different kinds of glands that were culinarily useful.

Feb 7, 2024 · See Robert Irvine’s Stuffed Sweetbreads for a fantastic way to fill veal sweetbread’s with a breadcrumb stuffing.

Nov 22, 2024 · Sweetbread meat from the thymus and pancreas of cattle is prepared with this easy recipe for tender and tasty nuggets coated in flour, then fried.

The larger, thicker lobe is commonly referred to as the heart sweetbread and the smaller, uneven lobe as the throat sweetbread. The whole sweetbread of a calf weighs about a pound. The lamb sweetbread weighs considerably less.