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.
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
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.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.