Region: North Yorkshire Moors National Park, UK
Shelf Life: 3 Days
A superb, flavoursome cut, and coming back into fashion, Lamb Kidney promises great value cooking, and is considered an ancient British delicacy. The Lamb Kidney can be sautéed and served on toast, and is part of our commitment to offer cuts that have fallen out of the popular imagination, but showcase some of the best of British artisan butchery as well as the quality of our natural lamb.
Split the kidney through the centre and season with sea salt just before cooking. 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.