They are the most versatile of offal meats and can be prepared using virtually any cooking method. They can be saut ed, braised, poached, grilled, fried, and even roasted. In addition to center of the plate entrees, sweetbreads can figure prominently in hot or cold appetizers, stews, salads, pates, terrines, and sausages. These tender and delicately flavored meats come exclusively from young animals, most often lamb or veal. Veal sweetbreads are the most commonly used by chefs today.
Sweetbreads come in two varieties.
The first is the thymus gland, also called the throat sweetbread orgorge in French. The second variety is the pancreas, also referred to as the stomach sweetbread or noix in French. The stomach sweetbread is most prized because of its larger size and oval shape. It can easily be presented whole or sliced into medallions. Some claim that the throat sweetbreads have less flavor than their counterparts.