A rich and tasty choice, lamb’s kidneys are perfect sautéed or traditionally devilled, Top tip: to give the kidneys a milder taste, soak them in cold milk for about half an hour before cooking. From lamb that has been traditionally reared on natural chalk grassland for full flavour.
Free-range Wiltshire Lamb:
Traditionally reared, Wiltshire Downlands free range Lamb with no hormones or growth promoters.
