Preparation

If the kidney is encased in fat, pull the fat away with your hands and use a knife to cut it away from the core area where the ducts emerge from inside the kidney.

Lamb kidneys are usually broiled and served two or three per portion, or as part of a mixed grill. Butterfly them by splitting them almost in half, starting at the curved or convex side. Spread them open and skewer them to hold them open during cooking.

Veal kidneys can be broiled like lamb kidneys, but they are most often cut up, sauteed, and served in a sauce.To prepare them for sauteing, first split them in half. Remove the white ducts from the center. Then cut into large dice or thick slices.

Left: lamb kidney. Right: veal kidney.

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