What Is Lamb Kidney?
Lamb kidney is offal obtained from the kidney organ of the lamb. It has a firm texture, a dark red-brown color, and a distinctive aroma; it's recognized by its clustered structure resembling bean seeds.
Like liver, a traditional offal, kidney is most often used in Turkish cuisine in mixed grill platters and on skewers. It's consumed after being cleaned and cooked briefly; overcooking causes it to toughen.
Nutritional Values of Lamb Kidney
100 grams of raw lamb kidney contains approximately 97 kcal of energy, 15.7 g of protein, and low fat; but its most notable feature is its very high iron (6.4 mg) and vitamin B12 (52 µg) content. Offal is dense in these micronutrients.
What Are the Benefits of Lamb Kidney?
With its high protein and very high iron and B12 content, lamb kidney can be considered part of a balanced diet. Since offal can have a high purine and cholesterol content, moderate consumption is recommended.
This information is general; lamb kidney is a food, not a substitute for medical treatment.
How to Choose Lamb Kidney?
Fresh lamb kidney should be dark red-brown, glossy, firm, and have a clean smell; grayed, slimy, or ammonia-smelling kidney has gone stale. Offal should be consumed very fresh.
- Color should be dark red-brown and glossy
- Texture should be firm, not slimy-sticky
- Odor should be clean; an ammonia-sour smell indicates spoilage
How to Store Lamb Kidney?
Since lamb kidney is a quickly-spoiling offal, it should be stored for at most 1 day in the coldest part of the refrigerator, and cooked on the same day it's purchased if possible. It can also be cleaned and kept in the freezer.
Using Lamb Kidney in the Kitchen
Lamb kidney is most often used in mixed grill platters, on skewers, and sautéed; it's cooked briefly to keep it tender. Cleaning and soaking it before cooking lightens its smell.
How to Clean Lamb Kidney?
The kidney is split in half and the white membrane and ducts in the center are removed with a knife; soaking it afterward in cold water or milk for 15–20 minutes lightens its distinctive smell.
Grilled Lamb Kidney
Cleaned kidney pieces are mixed with olive oil, salt, and thyme, then grilled or skewered briefly, sealed on both sides; it's not overcooked.
Which Recipes Use Lamb Kidney?
Mixed grill, kidney skewers, sautéed kidney, and offal platters are lamb kidney's best-known uses.
Frequently Asked Questions
Why is lamb kidney soaked?
After cleaning, soaking it in cold water or milk lightens the kidney's distinctive sharp smell and taste; this gives a more balanced result.
Why isn't kidney cooked for long?
Overcooked kidney loses water and becomes rubbery and tough; that's why it's cooked briefly at high heat to keep it tender.
Is lamb kidney healthy?
It's very rich in iron and B12; however, since its purine and cholesterol content can be high, moderate consumption is recommended, especially for those who need to limit these values.
How is lamb kidney stored?
Since it's offal that needs to be consumed very fresh, it should be kept for at most 1 day in the refrigerator; for long-term storage, it should be cleaned and frozen.
Which offal is in mixed grill?
Kidney is generally served in a mixed grill platter together with liver, heart, and köfte/chops; these quickly-cooked pieces are grilled together.