Description
MORE INFO
DETAILS
At The Black Farmer, we are delighted to offer the finest Lamb Kidneys, sourced from trusted farmers who share our commitment to exceptional quality. Known for their rich flavor and tender texture, our Lamb Kidneys are a true delicacy for culinary enthusiasts. Carefully selected and expertly prepared, each kidney is packed with exquisite taste and nutrition. Whether you’re a fan of classic British dishes like steak and kidney pie or looking to experiment with new recipes, our Lamb Kidneys are the perfect addition to elevate your culinary creations.
STORAGE ADVICE
To maintain the freshness and quality of lamb kidney, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Place the kidney in an airtight container or wrap it tightly in plastic wrap to prevent any exposure to air or odors. Stored correctly, lamb kidney can maintain its freshness for up to 1-2 days. If you plan to store it for a longer period, you can also freeze the kidney. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen lamb kidney can retain its quality for approximately 2-3 months. When ready to use, thaw the kidney in the refrigerator before cooking.
PACKAGING
This pack contains 200g-1kg.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.
COUNTRY OF ORIGIN
UK
COOKING INSTRUCTIONS
Here’s cooking instruction for lamb kidney:
1. Prepare the lamb kidney by removing any excess fat and membrane. Rinse the kidney under cold water and pat it dry with a paper towel.
2. Heat a skillet or frying pan over medium heat and add a small amount of oil or butter to prevent sticking.
3. Once the pan is hot, place the lamb kidney in the pan. Cook for about 2-3 minutes on each side until they are nicely browned. Be careful not to overcook them as they can become tough.
4. If desired, you can add some finely chopped onions or garlic to the pan and sauté them with the kidney for extra flavor.
5. Remove the kidney from the pan and let it rest for a couple of minutes. This allows the juices to redistribute and keeps the kidney tender.
6. Slice the lamb kidney into bite-sized pieces and serve immediately. It pairs well with a side of roasted vegetables or a fresh salad.
Note: Cooking times may vary depending on the size and thickness of the lamb kidney. It’s important to ensure that the kidney is cooked to your desired level of doneness while keeping it tender.
INGREDIENTS
INGREDIENTS
N/A
ALLERGY ADVICE
N/A
NUTRITION
Nutiritional information typical values per 100g,
as sold
Energy
97 kCal
Fat
3 g
of which saturates
1 g
Carbohydrate
0.8
of which sugars
0 g
Fibre
0 g
Protein
16 g
Salt
0.156 g
DELIVERY
We entrust DPD to deliver everything you order to mainland addresses in the UK. You can select you preferred delivery date at check-out. Next-day delivery has a cut-off time of 12pm, but please note, next-day delivery is not available on everything. Gift messages may also be added and personalised at check-out. For more information, please visit our Delivery & Returns page.
