Practical ingredient guide
Lamb kidneys
Small lamb kidneys with a pronounced flavour, used in offal dishes.
Meat
All year round
International
What it offers and why to use it
Split lengthways and remove the white central core and outer fat. Dry and cook through; vinegar used in cleaning does not replace cooking.
Flavour profile
Strong-flavoured with a firm cooked texture.
From shopping to cooking
Choose
Buy from a food supplier with product identification, date and maintained cold chain; reject unusual odours.
Store
Keep refrigerated at 0–4°C, separate from ready-to-eat food, and follow the use-by date. Freeze before that date if not cooking it.
Prepare
Sherry sauce and offal braises.
How to make the most of it
Good pairings
Onions, garlic, parsley and sherry.
How to substitute it
Another cut from the same species changes texture, yield and cooking; adapt the recipe before substituting.
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