Classic Devilled Lambs’ Kidneys
Classic Devilled Lambs’ Kidneys



  • 375g lambs’ kidneys, skinned
  • 2 tbsp flour
  • 25g butter
  • 1 sliced onion
  • 1 tbsp tomato puree
  • 1 tbsp English mustard
  • 1 tbsp Worcestershire sauce
  • 4 slices of sourdough, toasted
  • Chopped parsley to serve
  • Rinse the kidneys and pat them dry, then remove the white cores with scissors and discard. Toss the kidneys in seasoned flour.
  • Fry the onion in the butter for 4 mins, then toss the kidneys into the pan. Cook for 3 mins, turning occasionally. Add the mustard and tomato puree to the pan, then gradually pour in 300ml water. Bring to a simmer, season with salt and pepper and the Worcestershire sauce, then cook for 15 mins until the meat is tender and the sauce is thickened. Serve on hot toast scattered with parsley, and plenty of salt and pepper.
30 mins
4 serving

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