Lamb Kidneys 1kg – Mild Beautiful Flavour – Lean & Tender

£10.00

Where to get the best Lamb Kidneys in the UK

The wide-open spaces and permanent pasture of the UK are perfect for rearing the tastiest and most tender Lamb. Our master butchers carefully select the finest kidneys trim them, and pack it in handy 454g portions ready for your frying pan!

What’s the best way to Cook Lamb Kidneys

Defrosted: It is suitable for home freezing. Keep refrigerated. Once opened, consume within 24 hours. Instructions:

Not suitable for microwave cooking. Instructions: Cut into half then remove the core.

Fry in a little oil in a pre-heated pan over a medium / high heat for 5-7 minutes, turning occasionally.

Description

Lamb Kidneys – Devilled Lamb Kidneys with Mushrooms

Lamb Kidneys – Rich in Nutrients has a Earthy Gamey Flavour – Beautiful

Lamb Kidneys
Lamb Kidneys

Where to get the best Lamb Kidneys in the UK

The wide-open spaces and permanent pasture of the UK are perfect for rearing the tastiest and most tender Lamb Kidneys. Our master butchers carefully select the finest kidneys trim them, and pack it in handy 454g portions ready for your frying pan!

What’s the best way to Cook Lamb Kidneys

Defrosted: It is suitable for home freezing. Keep refrigerated. Once opened, consume within 24 hours. Instructions: Not suitable for microwave cooking. Instructions: Cut into half then remove the core.

Fry in a little oil in a pre-heated pan over a medium / high heat for 5-7 minutes, turning occasionally.

Cooked quickly and served tender and pink, lambs’ kidneys are juicy and flavoursome. Inexpensive and widely available in the UK, they must be as fresh as possible when you buy them.

Lamb Kidneys are best used on the day of purchase; at most keep them in the fridge for one day.

If the butcher hasn’t already done so, you need to peel off the outer membrane of the kidneys then cut them in half and snip out the white core.

To give the kidneys a milder taste, soak them in cold milk for about half an hour before cooking.

Pan-fry halved or thickly-sliced kidneys, or braise in wine or stock.

Other Lamb Kidneys

How to Cook Lamb Kidneys

  1. Remember to remove the lamb kidneys out of the packaging, pat dry and bring to room temperature

  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil

  3. Season the kidneys whilst cooking in the fry pan or griddle

  4. Don’t overcrowd the cooking base, a few kidneys sliced in half through the core per pan

  5. Massage with a little duck or goose fat, creating a very thin layer over the meat

  6. Cook over high heat turning only once after a rich, caramalization has formed, then reduce heat to medium

  7. Cook 2 to 3 minutes each side for pink

  8. Finish by adding a large knob of butter when frying or on the griddle

Additional information

Weight 1 kg