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£3.30
Beautiful rich flavours and a tender texture come to the fore with these delicious lamb kidneys. They need just a couple of minutes cooking on each side for gorgeous results.
| Weight | 300g |
|---|
Cut in half lengthways, snip away the white ducts away with kitchen scissors.
Sauté in butter on both sides for 2 to 3 minutes in hot but not smoking heavy, non-stick frying pan.
Season with salt and pepper. They will shrink as they brown.
When done whole, juice runs pink with a slight pink centre.
