COOKING WITH SWEETBREADS ON NATIONAL LAMB DAY

If you have every thought of cooking sweetbreads, but really don’t know where to begin, then let us guide you on mastering this delicacy, just in time for National Lamb Day.

We asked Ambassador Chef and owner of Mela Restauant in Auckland, Jack Crosti, for his expert advice on cooking this mysterious cut of lamb, often seen on restaurant menus, but not cooked at home very often.

Jack is no stranger to cooking offal cuts and loves to embrace the philosophy of cooking and eating these lesser known cuts.  Growing up in Italy he says offal and other secondary cuts are an important part of Italian cuisine, especially in the Lombardi region where he comes from. 

Jack says these underrated cuts can actually be the stars on the plate, if treated in the proper way and it’s a great way to try something different that they have never eaten before. He has noticed Kiwi’s are becoming more adventurous with trying something new and if its prepared and cooked in the proper way, it can be an incredible eating experience for them. Customers will often be surprised when they learn what they are eating and how good it tastes!

It's not all about the eating experience, though.  It is also about minimising waste of the animal.  Every part of an animal can be eaten and for chefs it is important to be more sustainable in their kitchens, reduce waste and have respect for the animals that have given their lives for our food.

We invited Jack into our Beef + Lamb kitchen to demonstrate his delicious sweetbread recipe;

Cannellini bean salad topped with crispy lamb sweetbreads

This is a light textural dish, perfect as a starter or light meal, Jack says the preparation of the sweetbreads is very important.  He brines them overnight then crumbs and fries them to add a crispy coating and the cannellini bean salad is dressed with a sweet, tangy dressing.

Watch below for full instructions and why not give it go for National Lamb Day!