Lamb Kidneys 1kg – Outstanding Quality
Lamb Kidneys 1kg – Order Online or Call 07932 686498 to place an Order
Where to get the best Lamb Kidneys 1kg in the UK
The wide-open spaces and permanent pasture of the UK are perfect for rearing the tastiest and most tender Lamb Kidneys. Our master butchers carefully select the finest kidneys trim them, and pack it in handy 454g portions ready for your frying pan!
What’s the best way to Cook Lamb Kidneys 1kg
Defrosted: It is suitable for home freezing. Keep refrigerated. Once opened, consume within 24 hours. Instructions: Not suitable for microwave cooking. Instructions: Cut into half then remove the core.
Fry in a little oil in a pre-heated pan over a medium / high heat for 5-7 minutes, turning occasionally.
Cooked quickly and served tender and pink, lambs’ kidneys are juicy and flavoursome. Inexpensive and widely available in the UK, they must be as fresh as possible when you buy them.
Lamb Kidneys 1kg are best used on the day of purchase; at most keep them in the fridge for one day.
If the butcher hasn’t already done so, you need to peel off the outer membrane of the kidneys then cut them in half and snip out the white core.
To give the kidneys a milder taste, soak them in cold milk for about half an hour before cooking.
Pan-fry halved or thickly-sliced kidneys, or braise in wine or stock.
Other Lamb Kidneys
How to Cook Lamb Kidneys
Remember to remove the lamb kidneys out of the packaging, pat dry and bring to room temperature
Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
Season the kidneys whilst cooking in the fry pan or griddle
Don’t overcrowd the cooking base, a few kidneys sliced in half through the core per pan
Massage with a little duck or goose fat, creating a very thin layer over the meat
Cook over high heat turning only once after a rich, caramelization has formed, then reduce heat to medium
Cook 2 to 3 minutes each side for pink
Finish by adding a large knob of butter when frying or on the griddle
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We’re now stocking fantastic local lamb, courtesy of Essex Farmer Chris, so here’s a great recipe to make the most of that gorgeous meat.
And it’s a doddle to make! No one wants to be slaving over a hot oven during the summer; this recipe allows you to just bung it in the oven and go and have fun for a few hours.
The recipe is courtesy of Janet Street-Porter, would you believe?
As well as being a pioneering media personality, who doesn’t mince her words, she’s also apparently pretty handy in the kitchen. We still wouldn’t want to get on the wrong side of her, mind you…
You Will Need:-
A Leg or Shoulder of Lamb
2 Onions
2 Leeks
3 Carrots
2 Celery Stalks
Thyme or Rosemary
2 Cloves Garlic, chopped
Half Bottle of White Wine
What To Do:-
- Preheat your oven to 150 degrees C.
- Heat a slug of olive oil in a roasting tray large enough to hold the lamb and brown the shoulder all over. Place to one side.
- Whizz up all the vegetables, aside from the garlic, in a blender until finely chopped.
- Add to the tray and brown them, adding more oil if you need to.
- Add the thyme or rosemary, plus the garlic.
- Place the meat on top, season with salt and pepper and pour over the wine.
- Cover with two layers of foil and leave it in the oven for at least four hours. The meat will fall off the bone.
You can serve this as a traditional roast dinner – mash up a bit of the veg in a blender and stir back into the sauce to thicken it.
But at this time of the year, it’s nice to serve in soft white baps or pitta bread with some salad and hummus. And enjoy it alfresco!
Enjoy!
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