Lamb Kidney

Tabatha_Kitten

I make a mean beef & ale pie !
I brown the meat in the casserole dish, put it in the fridge overnight to soak in brown ale, then cook it slowley for about 5hrs the next day.
Today I picked up some lamb kidney because it was cheap and I thought I could use it in my recipe, but when I googled just now I read that lamb kidney isnt really suitable as it doesn't take much cooking.
Never used kidney before.
Do you think it would be ok if I put it in towards the end of cooking ?

Pink.

Hi Tabatha,

Lambs kidneys do cook quite quickly (say if you're frying them to make deviled kidneys etc) but it's not a problem cooking them for longer. When I make steak and kidney pie I fry off the steak and then the kidneys and onions and add stock and seasoning then cook for a couple of hours in the oven or slow cooker until the steak is tender. So you could just make the pie in your normal way adding in the kidneys at the same time as the steak.

Pink

Tabatha_Kitten

Thanks for that.
The cooking instructions on the packet say "see reverse of label". It would have meant opening the seal to see them !!
My beef & ale is currently in the fridge for cooking tomorrow but I will go and add the kidney tonight.
I read on the internet that I need to remove a membrane and some hard white bits first.
Not looked at it yet. Any tips I need to know first ?