Lamb Kidney

Our lamb kidneys are the nutrient-dense organs responsible for filtering blood and regulating minerals—making them a traditional, deeply nourishing cut. When prepared properly, lamb kidneys have a mild, savory flavor and a tender texture that’s far more approachable than many people expect. Popular in classic dishes across Europe and the Middle East, they shine when cooked quickly with aromatics or gently braised.

• Kidneys are a mineral-rich organ prized in traditional cooking
• Mild, savory flavor when cleaned and cooked properly
• Excellent source of B vitamins, iron, selenium, and zinc
• Ideal for quick sautés, stews, or classic kidney dishes

For best results thaw lamb kidneys in the refrigerator for 24 hours prior to cooking.

Our lamb kidneys are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• Local Courier / UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Lamb kidneys are tender, mild, and quick-cooking when prepared properly, making them one of the most approachable organ meats. Because they are delicate and lean, the key is gentle heat and short cook times—overcooking can make them firm and chalky. Proper trimming and a brief soak help mellow the flavor and ensure a clean, enjoyable result.

Preparation Tips:

• Trim away the outer membrane and remove the central white core before cooking
• Soak kidneys for 30–60 minutes in cold water, milk, or lightly salted water to mellow flavor
• Pat dry thoroughly before cooking to promote good browning

Cooking Tips:

• Cook quickly over medium heat—high heat can toughen the exterior
• Sauté in butter, tallow, or olive oil for 2–3 minutes per side until just cooked through
• Aim for doneness just past pink; kidneys should be tender, not firm
• Finish with aromatics like onions, garlic, herbs, mustard, or a splash of wine or vinegar

Best Uses:

• Classic kidney sauté with onions and herbs
• Added to stews near the end of cooking
• Served over toast, mashed potatoes, or rice with a simple pan sauce

When treated gently, lamb kidneys are tender, flavorful, and deeply nourishing—simple technique makes all the difference.