Lamb Kidney

Lamb Kidney – $4/lb

Old-world, nutrient-packed, and surprisingly mild… the offal cut British and Mediterranean kitchens have loved for centuries.

Hand-trimmed lamb kidneys — significantly milder and more delicate than their beef counterpart. Lower in iron-edge “twang,” tender when cooked right, and loaded with B vitamins, selenium, and trace minerals you simply can’t get from muscle meat. The traditional starter cut for anyone curious about offal.

Perfect for:

• Classic devilled kidneys on toast 😋
• Steak & kidney pie (a British staple)
• Pâté & charcuterie blends
• Mediterranean-style sautés with garlic & herbs
• Raw-feed enthusiasts

What Makes It Different:

• Milder & more delicate than beef kidney
• Loaded with B12, iron, selenium, riboflavin
• Easier entry-point cut for offal newcomers
• Whole-animal philosophy — honoring every part

Why Hooser:

• Hand-trimmed and vacuum sealed
• No fillers, no additives, no shortcuts
• Locally sourced quality lamb
• Whole-animal butchery — nothing wasted

Cooking Tip:
Soak in cold salted water or milk for 30 minutes to mellow the mineral edge. Pat dry, halve and remove the white core, slice thin, dust in seasoned flour, and sear hot in butter or tallow with shallots, mustard, and a splash of sherry. Don’t overcook — 2 minutes per side, tops. Pile on toast.

Ordering:

• Sold by the pound
• Hand-trimmed
• Fresh-cut and vacuum sealed

Price:
$4 per lb