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Lamb Kidney

£2.99
£2.99
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Lamb Kidney - 1KG

Full product description

Delicate, savoury and quick to cook, lamb kidney is a classic bit of nose-to-tail with a gentle flavour compared to beef or ox. Our butchers prep them tidy so you can split, trim the pale core and get straight to the pan. They love hot-and-fast frying for devilled kidneys on toast, or a gentle braise when diced for a proper steak & kidney pie. Keep the cook brief to stay tender, and finish with butter, mustard or a splash of sherry.

Why you’ll love it

  • Mild, clean flavour (gentler than ox kidney)

  • Cooks in minutes—perfect for quick suppers

  • Great in devilled sauces or diced for pies and suet puddings

  • Butcher-trimmed for minimal prep

Cut details

  • 100% lamb kidneys, typically supplied halved or whole

  • Membranes tidied; trim remaining white core before cooking if desired

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

  1. Optional soak: 20–30 mins in cold milk or lightly salted water, then pat very dry.

  2. Quick pan-fry (halves/slices): Hot pan with a little oil/butter; 1–2 mins per side until just cooked and browned.

  3. Devilled finish (pan): Add butter, mustard, Worcestershire, a splash of sherry and parsley; coat and serve on toast.

  4. Pies & puddings (diced): Brown lightly, then braise gently with steak cubes 1½–2 hours until tender before baking.
    Food safety: Serve piping hot throughout. If using a thermometer, aim for 70–75°C in the centre while avoiding overcooking.

Serving ideas

  • Devilled kidneys on buttered toast with parsley

  • Steak & kidney pie under crisp puff pastry

  • Cream & mustard sauce with mash and greens

  • Skewered & grilled with garlic, lemon and herbs

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, cook within 1 day

  • Suitable for home freezing on day of purchase; defrost in the fridge and use within 24 hours

  • Avoid cross-contamination with ready-to-eat foods

FAQs

Do lamb kidneys taste strong?
They’re milder than ox kidney, with a clean, savoury flavour—soaking is optional.

Why trim the white core?
Removing the central core helps tenderness and even cooking.

How do I stop them going rubbery?
Cook hot and fast and don’t overdo it; rest briefly before serving.

Can I use them in a slow cook?
Yes—dice and braise gently alongside beef for pies or puddings.