Lamb kidney is prized for their tenderness and delicate flavor.
Preparation and Cooking tips: Soak the pieces in either salted water or milk. The soaking process helps remove any odor or gaminess that might remain in the kidney before cooking. After you've soaked, bring a pot of water to a boil and place the kidney pieces in for 20 to 30 seconds, just to braise the outside.
Lamb kidneys are one of the most nutritious organ meats, second only to liver.
Nutrition: Kidney meat is good for your heart due to its high omega-3 fatty acid content. It also offers anti-inflammatory protection and is quite high in protein.
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