Previously frozen - not suitable for home freezing.
Keep in the fridge below 5˚C. Pre-frozen, do not refreeze.
How to cook lamb kidneys
Defrost thoroughly before use. Trim away any excess sinew or fat. Coat them in seasoned flour. Fry in hot oil and butter for 2-3 mins each. They are best lightly pink in the middle; cook longer for well done. See our website for a devilled kidney recipe, or use in a steak and kidney pie.
Organic lamb farmer
The lamb comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.
We choose traditional breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.