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.