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Devilled Lambs' Kidneys - recipe submitted by Henry Herbert of Hobbs House Butchery



Serves 2

– 2 slices of sourdough

– 4 fresh lambs’ kidneys, split, sinew removed
– Pinch of cayenne pepper

– 1 tsp mustard powder

– 20g flour

– 1 tbsp oil

– Salt and pepper

– 10ml Worcestershire sauce

– 20ml dry sherry

– 50ml dark stock, lamb or beef

– Knob of cold butter

– 1 tsp finely chopped parsley



1. Mix the cayenne, mustard powder and flour. Dust the lamb’s kidneys in and shake off. Heat a small frying pan and heat the oil. Season the kidneys and place, smooth side down, into the pan and fry for 2 minutes, then turn the kidneys over and gently fry for a few more minutes. We want a kidney that is just slightly pink.

2. Transfer the kidneys from the pan to a warm plate and rest. Pop the toast in the toaster. With the pan still on, pour in the Worcestershire sauce and sherry. boil away and scrape up the pan crispers on the bottom. When reduced by two-thirds, add the stock and boil again. Now taste the sauce: it should be hot, slightly acidic and meaty. When the sauce is of a pleasant consistency, add the cold butter and parsley. Shake the pan so the butter emulsifies with the sauce to give it a glossy finish and to soften any harsh offaly flavours and counter the acidity.

3. When happy with the sauce, place the kidneys on the toast and coat with the devilled sauce. Serve to someone you love.


Recipe submitted by…

Henry Herbert
Hobbs House Butchery, Chipping Sodbury


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