Meat
Throat
Throat sweetbreads from lamb are thymus-region glands—mild, creamy, requiring careful cleaning. A spring delicacy in traditional European cookery when animals are young enough. Soak, blanch, peel, press, and finish in brown butter. Serve small portions; richness accumulates. Buy only very fresh product. Pair with peas, morels, or bright herbs.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.2 g
- Saturated Fat 4.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 73.2 mg
- Sodium 62.5 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 59.1 g
- Energy 195 kcal
- Water 59.1 g
- Protein 22.2 g
- Fat 12.2 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.25 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 354 mg
- Major Minerals 352 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.25 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Throat of Lamb: composition reflects this culinary part relative to the whole ingredient.
History
Belle Époque kitchens featured throat sweetbreads in butter sauces.
Seasonal European markets still see throat glands in spring from young stock.
Modern offal specialists seek lamb throat sweetbreads for classic sautés.