Lamb Kidneys

Delicate and tangy with a buttery soft texture, organic lamb kidneys are a cut to savour. Kidneys are justifiably prized for their nutritional value, but they should be equally appreciated for their flavour, versatility, and thriftiness. You may be a bit squeamish about the thought of offal or haunted by memories of overcooked school dinner specimens, but we'd encourage you to give kidneys a try. You'll be pleasantly surprised.

Good To Know 

Ingredients & Nutritional's

Organic and Grass-Fed Lamb
Please note this is produced in a factory that handles Gluten

Nutritionals typical values per 100g | Energy 583kj/139kcal | Fat 6.9g, (of which Saturates 2.7g) | Protein 19.3g | Salt 0.25g

How To Store

Our Lamb's kidneys are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.

Our Farms & Suppliers 

At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks.

How To Cook 

We Recommend: 

Heat the Pan:

• Heat a frying pan over medium-high heat and add butter or olive oil

Cook the Lamb Kidneys:

• Increase the heat to medium-high and add the kidneys to the hot pan.
• Sear the kidneys for about 2-3 minutes per side, until browned on the outside but still slightly pink in the centre (you want to avoid overcooking them, as this can make them tough).
• Season with salt, pepper, and fresh herbs during cooking.