Lambs’ Kidneys with Bacon & Mustard Sauce

Getting the simplest dishes right is often more difficult than cooking seemingly complex recipes successfully. Here is one such dish, which needs a little extra care in its preparation. Fresh firm kidneys are the first requirement of this classic treatment. They should be dark and shiny and not smell strongly of uric acid – in making this olfactory judgement, however, don’t forget their original ante-mortem function. The older the lamb, the stronger-tasting the kidneys.