Sweetbreads are the ulimate organ meat, highly prized by chefs and connoisseurs for their mild flavour and velvety texture. They are the most versatile of offal meats and can be sauteed, braised, poached, grilled, fried or roasted. Try blanching, then flour the sweetbreads and saute in butter until golden, serve with Scot Herbs Mango & Corriander Salsa.