Kidney

$19.00
$0.00 $19.00
• Per package
Per package

5.0 average rating from 2 reviews

16oz avg/package

  • Prized in traditional cooking
  • 100% grass fed and finished. Our lambs live outdoors on our pastures of grasses and legumes
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our pigs never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Nutrition powerhouse. Excellent source of B vitamins, iron, selenium, and zinc
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Free nationwide shipping at $225

Minimum order $125
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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

How We Raise Our Lamb
  • 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

Cooking Tips

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.

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