Meat
Kidney
Mutton kidney has assertive flavour for traditional stews, pies and mixed grills. Core and soak per regional habit if desired. Cook quick-pink or long-stewed; mustard and wine help. Use only very fresh kidneys.
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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 6.65 g
- Saturated Fat 2.66 g
- Trans Fat 0.13 g
- Monounsaturated Fat 2.33 g
- Polyunsaturated Fat 1.66 g
- Cholesterol 233 mg
- Sodium 59.4 mg
- Salt 0.16 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 72.3 g
- Energy 136 kcal
- Water 72.3 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.65 g
- Saturated Fat 2.66 g
- Monounsaturated Fat 2.33 g
- Polyunsaturated Fat 1.66 g
- Omega-3 0.25 g
- Trans Fat 0.13 g
- Vitamins 297 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 1.3 mg
- Vitamin B3 — Niacin 10.3 mg
- Vitamin B5 — Pantothenic Acid 3.39 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 24.9 µg
- Vitamin B9 — Folate 236 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 355 mg
- Major Minerals 353 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 233 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 1.3 · vitamin-b3-niacin: 10.29 · vitamin-b5-pantothenic-acid: 3.39 · vitamin-b6: 0.34 · vitamin-b7-biotin: 24.9 · vitamin-b9-folate: 235.8 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Kidney is leaner than many muscle cuts but still an organ meat with elevated cholesterol.
History
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts. Cooks treated kidney of mutton as a cut with its own timing and sides.
As mutton cookery specialised, kidney was portioned and sold ready for the pan. Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising.
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts; kidney of mutton took a named place in that kitchen trade.