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A Weekday Menu Recipe

Sherried Lamb Kidneys    HT  MC  35mins

Serves 4     Hot Offal Vegetables Alcohol Main Course Eggless

12-14 Lambs' Kidneys
2oz/50g Butter
1 Onion, thinly sliced
2 tbsp Plain Flour
240ml/8fl.oz. Lamb or Chicken Stock
Salt and Black Pepper
120ml/4fl.oz. Sherry


1. Cut the kidneys in half horizontally then remove the white cores with a pair of scissors.

2. Melt half the butter in a large frying pan, add the kidneys and fry gently for 2 minutes on each side. Remove from the pan with a slotted spoon, Cover with aluminium foil and set aside.

3. Add the remaining butter to the pan, heat until hot then add the onion to the pan and sauté for 5 minutes until soft and golden.

4. Sprinkle in the flour and cook, stirring, for 1 minute, then gradually add the stock and cook, stirring, until thickened.

5. Return the kidneys and any juices to the sauce together with the sherry, salt and pepper, mix well and simmer gently for about 5 minutes, stirring from time to time. Serve immediately.

Serving Suggestions :


Boiled Rice, Mixed Salad


Plum and Apricot Kebabs



More Offal  Recipes   |  Types of Offal 


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Offal  Recipes   

Types of Offal 

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