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Fresh lamb kidney
Delicate, mild kidney — quick to cook and full of flavour.
£6.62 per kg
Lamb's kidney is the mildest and most delicate of the kidneys, which makes it the best one to start with. Serve pink, on toast or as part of a mixed grill. Overcooking is the only way to spoil it. Or add to your steak and kidney perfect for adding a milder flavour than pigs kidney
Halve, snip out the white core, then 90 seconds a side in a very hot pan. Serve pink. There is no such thing as a well-done kidney worth eating.
2–3 per person as a main, 1 as part of a mixed grill.