Beautiful rich flavours and a tender texture come to the fore with these delicious lamb kidneys. ...
Lusciously light and tender kidney
Beautiful rich flavours and a tender texture come to the fore with these delicious lamb kidneys. They need just a couple of minutes cooking on each side for gorgeous results.
| Typical per 100g |
| Energy: 406 kJ/ 97 kcal |
| Fat: 3g, of which Saturates: 1g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 15.7g |
| Salt: 0.4g |
Cut in half lengthways, remove white ducts away with kitchen scissors.
Sauté in butter on both sides for 2 to 3 minutes in a hot but not smoking heavy, non-stick frying pan.
Season with salt and pepper. They will shrink as they brown.
When done whole, juice runs pink with a slight pink centre.
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