Organic Lamb Kidneys

Eversfield Organic Verified independent store

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Delicate and tangy with a buttery soft texture, organic lamb kidneys are a cut to savour. Kidneys are justifiably prized for their nutritional value, but they should be equally app reciated for their flavour, versatility, and thriftiness. You may be a bit squeamish about the thought of offal or haunted by memories of overcooked school dinner specimens, but we'd encourage you to give kidneys a try. You'll be pleasantly surprised. Good To Know Ingredients & Nutritional's Organic and Grass-Fed LambPlease note this is produced in a factory that handles Gluten Nutritional values per 100g Calories: 100 kcal / 420 kJFat: 3g(of which Saturates 1g)Carbohydrates: 0g(of which Sugars 0g)Fibre 0gProtein: 17gSalt: 0.2g How To Store Our Lamb's kidneys are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. Our Farms & Suppliers At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks. How To Cook We Recommend: Heat the Pan: Heat a frying pan over medium-high heat and add butter or olive oil Cook the Lamb Kidneys: Increase the heat to medium-high and add the kidneys to the hot pan. Sear the kidneys for about 2-3 minutes per side, until browned on the outside but still slightly pink in the centre (you want to avoid overcooking them, as this can make them tough). Season with salt, pepper, and fresh herbs during cooking. Show more