Lamb Kidney 220g


A low-cost cut, lamb kidney is juicy, highly nutritious and full of flavour. Adventurous cooks should consider this cut as, with a bit of skill and care, it can create absolutely sensational dishes. We love braising lamb kidney in a red wine sauce, and it is also delicious either grilled or slow cooked until meltingly soft.

Offal when done well is totally delicious and very good for you. It is a good idea to introduce different cuts into your repertoire, as making the most of each animal is more sustainable for the environment. Lamb kidney is inexpensive and offers great flavour for the cost.


When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy. We work with traditional expert butchers to make sure that every cut is of the highest standard, helping with flavour, ease-of-cooking, and presentation.


The Black Farmer works with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. We show our passion for high welfare by promoting traditional farming methods and encouraging a sustainable and ethical approach to meat eating. This approach reduces animal stress and lowers food miles as much as possible.


Our lamb kidney is vacuum packed to keep the meat fresh for longer. It is also suitable for home freezing, just be sure to defrost thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.

This pack is approximately 220g.


Cooking instructions:

  1. Remember to remove the lamb kidneys out of the packaging, pat dry and bring to room temperature

  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil

  3. Season the kidneys whilst cooking in the fry pan or griddle

  4. Don’t overcrowd the cooking base, a few kidneys sliced in half through the core per pan

  5. Massage with a little duck or goose fat, creating a very thin layer over the meat

  6. Cook over high heat turning only once after a rich, caramalization has formed, then reduce heat to medium

  7. Cook 2 to 3 minutes each side for pink

  8. Finish by adding a large knob of butter when frying or on the griddle

  9. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for pink it should have a soft feel with a little spring back

This product has a shelf life of 12 days from the date of delivery.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.


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