Enveloped Kidneys in Their Suet

This is the simplest method of producing perfect kidneys, if you have a butcher who sells lamb kidneys still covered in their own suet. They are utterly succulent, tender, and juicy.


  • 3 lamb’s kidneys in their suet per person


Trim the suet so that it is about ¼ inch all around the kidney. Place the kidneys on a rack in a roasting pan and cook in a preheated oven at 450°F for about 30 minutes or until the suet is browned on the outside. Test with a sharp-pointed little knife, piercing the kidney: the juices should run pink but not bloody. Place on paper towels to drain off excess fat.

Serve for breakfast or whenever you fancy, allowing the eaters to dig out their kidneys from the fat, seasoning with salt, freshly ground black pepper, and mustard on the side. I rather like them as a supper dish with some plain rice to sop up the juices.