Our Lambs Kidneys are a traditional delicacy, known for their rich flavour and tender texture. Whether you’re cooking a classic British dish or exploring more adventurous recipes, these kidneys are quick to prepare and full of depth.
Before cooking, trim any excess fat and remove the white core if not already done. For best results, pan-fry over high heat for 2 to 3 minutes per side until just cooked through. Avoid overcooking to keep them soft and juicy.
Serve in a creamy mustard or red wine sauce on toast for a classic breakfast or light lunch. They’re also perfect in steak and kidney pies, casseroles, or grilled and served with crispy pancetta and wilted spinach.
Keep chilled and use within a few days, or freeze on delivery.