Texel Lamb Kidney

Farm: Woodcock Hill Farm North Yorkshire

Shelf Life: 3 Days

Buying Options
Serves: 2 1 X 450g (15.9oz) £4.25
/ £4.25 each
Free Range Can Be Frozen Grass Fed Great Britain Native Breed
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.

The Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints

Tasting Notes: Delicate, Sweet, Rounded

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 Yorkshire Dales lamb, and are deep and rich in colour.
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.