Lamb Kidney
£2.88 – £15.26
A low-cost cut, lamb kidney is juicy, highly nutritious and full of flavour. Adventurous cooks should consider this cut as, with a bit of skill and care, it can create absolutely sensational dishes. We love braising lamb kidney in a red wine sauce, and it is also delicious either grilled or slow cooked until meltingly soft.
Offal when done well is totally delicious and very good for you. It is a good idea to introduce different cuts into your repertoire, as making the most of each animal is more sustainable for the environment. Lamb kidney is inexpensive and offers great flavour for the cost.
When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy. We work with traditional expert butchers to make sure that every cut is of the highest standard, helping with flavour, ease-of-cooking, and presentation.
The Black Farmer works with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. We show our passion for high welfare by promoting traditional farming methods and encouraging a sustainable and ethical approach to meat eating. This approach reduces animal stress and lowers food miles as much as possible.
Our lamb kidney is vacuum packed to keep the meat fresh for longer. It is also suitable for home freezing, just be sure to defrost thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.
| DETAILS |
| At The Black Farmer, we are delighted to offer the finest Lamb Kidneys, sourced from trusted farmers who share our commitment to exceptional quality. Known for their rich flavor and tender texture, our Lamb Kidneys are a true delicacy for culinary enthusiasts. Carefully selected and expertly prepared, each kidney is packed with exquisite taste and nutrition. Whether you’re a fan of classic British dishes like steak and kidney pie or looking to experiment with new recipes, our Lamb Kidneys are the perfect addition to elevate your culinary creations. |
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| STORAGE ADVICE |
| To maintain the freshness and quality of lamb kidney, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Place the kidney in an airtight container or wrap it tightly in plastic wrap to prevent any exposure to air or odors. Stored correctly, lamb kidney can maintain its freshness for up to 1-2 days. If you plan to store it for a longer period, you can also freeze the kidney. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen lamb kidney can retain its quality for approximately 2-3 months. When ready to use, thaw the kidney in the refrigerator before cooking. |
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| PACKAGING |
This pack contains 200g-1kg.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling. |
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| COUNTRY OF ORIGIN |
UK |
Here’s cooking instruction for lamb kidney:
1. Prepare the lamb kidney by removing any excess fat and membrane. Rinse the kidney under cold water and pat it dry with a paper towel.
2. Heat a skillet or frying pan over medium heat and add a small amount of oil or butter to prevent sticking.
3. Once the pan is hot, place the lamb kidney in the pan. Cook for about 2-3 minutes on each side until they are nicely browned. Be careful not to overcook them as they can become tough.
4. If desired, you can add some finely chopped onions or garlic to the pan and sauté them with the kidney for extra flavor.
5. Remove the kidney from the pan and let it rest for a couple of minutes. This allows the juices to redistribute and keeps the kidney tender.
6. Slice the lamb kidney into bite-sized pieces and serve immediately. It pairs well with a side of roasted vegetables or a fresh salad.
Note: Cooking times may vary depending on the size and thickness of the lamb kidney. It’s important to ensure that the kidney is cooked to your desired level of doneness while keeping it tender.
| INGREDIENTS |
N/A |
| ALLERGY ADVICE |
N/A |
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Nutiritional information typical values per 100g,
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as sold |
| Energy |
97 kCal |
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| Fat |
3 g |
| of which saturates |
1 g |
| Carbohydrate |
0.8 |
| of which sugars |
0 g |
| Fibre |
0 g |
| Protein |
16 g |
| Salt |
0.156 g |
We entrust DPD to deliver everything you order to mainland addresses in the UK. You can select you preferred delivery date at check-out. Next-day delivery has a cut-off time of 12pm, but please note, next-day delivery is not available on everything. Gift messages may also be added and personalised at check-out. For more information, please visit our Delivery & Returns page.
