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Food glossary

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Kidney

A popular type of offal that has a distinctive flavour and shape (concave on one side and rounded on the other) and tender texture. Kidneys should be used at their freshest, on the day of purchase if possible, for the very best flavour. Lamb’s kidneys are available from Waitrose.

To use: Lamb’s kidneys can be braised and served in a wine sauce, pan-fried or grilled on skewers with chunks of onion and peppers. Serve 3 lamb’s kidneys per person. The most popular use for kidneys is in the classic English combination of steak and kidney – either in a pie (with puff pastry) or pudding (with suet pastry).

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat..

To prepare: Remove all packaging. Remove any membranes from the kidney and slice it in half lengthwise, cut out the hard core using a small, sharp, knife. Leave whole or cut into chunks according to your recipe.

To cook: To braise: fry a chopped onion in a little butter in a non-stick frying pan until softened, add the prepared lamb’s kidneys and brown them for 30 seconds on each side, cover with stock or red wine and simmer gently for 20-25 minutes. To grill or pan-fry: preheat the grill to medium or heat a little butter in a non-stick frying pan and cook lamb’s kidneys for 3-5 minutes on each side, according to taste.