Lamb Kidneys

If you can't find lamb kidneys or prefer not to use them, there are a few alternatives, although each has its own unique taste and texture: Beef or Pork Kidneys can be used as a substitute, but keep in mind they are larger and might have a stronger flavor. Chicken Livers, although not the same, chicken livers can be substituted in some recipes for a different but similarly rich organ meat option.

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To prepare lamb kidneys, it's important to remove any fat and the thin outer membrane. You should also cut out the white core from inside the kidney, as it can be tough and has a strong flavor. Soaking the kidneys in milk or salted water for several hours or overnight can help to mellow their flavor. Lamb kidneys should be cooked quickly over high heat to keep them tender. Overcooking can make them tough and rubbery. They're great sautéed with onions, in pies, or grilled on skewers.

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The rich flavor of lamb kidneys pairs well with acidic ingredients like vinegar or wine, which can help to balance their richness. They are best when fresh. In the refrigerator, they should be used within a day or two of purchase. To extend their shelf life, you can freeze lamb kidneys for up to a few months. Thaw them in the refrigerator before cooking.

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Lamb kidneys, like other types of offal, are not commonly found in standard grocery store aisles. You're more likely to find them at butcher shops or specialty markets that carry a wider selection of meats. Ethnic markets and some supermarkets with extensive meat departments may also offer lamb kidneys.

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