Meat
Kidney
Lamb kidneys are small, mild relative to pork, and classic in British breakfasts, French sautés, and steak-and-kidney pies. Core out the white centre; soak briefly if you prefer a milder taste. Sauté hot and fast in butter until just pink inside, or dice into pies. Pair with mustard, Madeira, or black pepper. Do not stew into grey bullets without enough liquid and time. Fresh kidneys smell clean, never sharp-ammonia.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.68 g
- Saturated Fat 2.6 g
- Trans Fat 0.2 g
- Monounsaturated Fat 2.55 g
- Polyunsaturated Fat 0.53 g
- Cholesterol 254 mg
- Sodium 58.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.4 g
- Water 63.4 g
- Energy 145 kcal
- Water 63.4 g
- Protein 23.4 g
- Fat 5.68 g
- Saturated Fat 2.6 g
- Monounsaturated Fat 2.55 g
- Polyunsaturated Fat 0.53 g
- Omega-3 0.05 g
- Trans Fat 0.2 g
- Vitamins 300 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 1.76 mg
- Vitamin B3 — Niacin 13.9 mg
- Vitamin B5 — Pantothenic Acid 4.61 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 34 µg
- Vitamin B9 — Folate 225 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 462 mg
- Major Minerals 461 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 254 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 1.76 · vitamin-b3-niacin: 13.94 · vitamin-b5-pantothenic-acid: 4.61 · vitamin-b6: 0.46 · vitamin-b7-biotin: 34 · vitamin-b9-folate: 224.6 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Kidney is leaner than many muscle cuts but still an organ meat with elevated cholesterol.
History
British savoury cookery made lamb kidneys a breakfast and pie staple.
French bistro sautés featured kidneys in mustard cream sauces.
Farmhouse kitchens grilled kidneys when freshness was measured in hours.