A superb, flavoursome cut, and coming back into fashion, Lamb Kidney promises great value cooking, and is considered an ancient delicacy. The Lamb Kidney can be sautéed and served on toast.
Firm textured and plump, be sure to remove any remaining membrane of the kidney before cooking. Kidneys - like all offal - are being rediscovered at the moment as a delicacy and are very nutritious. Ours are dispatched fresh to order and come primarily from free range lamb and are deep and rich in colour.
For the best results sauté in foaming hot butter for 5 or 6 minutes, moving frequently to gain an even rich brown caramelization. Lamb kidney really is outstanding served with a mustard sauce, alongside freshly chopped parsley on top of a thick, toasted slice of sourdough for a traditional breakfast.