Lamb Kidney

Name: Lamb kidney — small, bean-shaped, tender organs, wrapped in a layer of fat (suet), with a milder flavour than beef kidney. They are eaten in the English mixed grill, in French rognons dishes, and in Middle Eastern grills.

Description

Lamb kidneys are the most delicate of the kidneys, with a smaller size, tender texture and mild, savoury flavour with an earthy edge. They are widely used in traditional British cooking, such as devilled kidneys on toast, a Victorian breakfast, Lancashire hotpot, and the mixed grill, and in French dishes with mustard or Madeira sauce, and in Middle and Far Eastern skewered grills.

Preparation involves removing the thin outer membrane, cutting in half, and snipping away the white core and tubes, which is strong-tasting. They cook quickly, and become tough and strong if overcooked.

Main nutrition value

Offal is dense in nutrients, including vitamin B12, iron, zinc and other minerals and B vitamins, and much cheaper than muscle meat. Lamb kidney is rich in vitamin B12, selenium, riboflavin, iron and zinc, and low in fat.

How best to be consumed

Lamb kidneys are trimmed, and cooked fast over high heat.

1. Peel off the membrane, halve lengthwise, and snip out the white core.
2. Soak in milk for 20 to 30 minutes, if desired, then dry well.
3. Sauté or grill in a hot pan for 2 to 4 minutes per side, until just cooked through, with no raw centre.
4. Serve with mustard, cream, Worcestershire sauce, or on toast.
5. Cook to at least 63°C, and use fresh.

Overconsumption could cause…

Lamb kidney is nutritious, with a few cautions.

1. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.
2. Dietary cholesterol, which is higher in organ meats, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people.
3. Heavy metals, such as cadmium, in kidneys, so eat them in moderation.
4. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.
5. Food poisoning from undercooked or old kidneys.

GroupsOrgan MeatsMammals (red meat)High proteinLow fatRich in ironRich in seleniumRich in vitamin B12Fresh

Related foodsBeef KidneySweetbreadsTripeBeef HeartPork LiverBeef Liver

Wikipedia — Kidney (food), used for origin, naming and history: https://en.wikipedia.org/wiki/Kidney_(food)