Alright. So what’s the difference between calves’ kidneys, veal kidneys, lambs’ kidneys, ox kidneys, and pigs’ kidneys?
Kidneys are a nutritious and delicious organ meat that can be sourced from different animals. Two of the most common kinds are veal kidneys and lamb kidneys. While both provide great nutritional value there are some key differences in their taste texture and optimal cooking methods.
Flavor and Tenderness
One of the biggest differences between veal and lamb kidneys is in their tenderness and flavor. Veal kidneys are extremely tender with a very delicate, mild flavor. On the other hand, lamb kidneys have a stronger, gamier taste and a slightly chewier texture.
Lamb kidneys are less tender and flavorful than the more delicate veal kidneys. The stronger taste and chewier bite make lamb kidneys more of an acquired taste. Those who regularly enjoy organ meats and richly flavored foods often prefer the robust flavor of lamb over the more subtle veal. However, for beginners new to offal, veal kidneys are often better received due to their mild taste and velvety texture.
Optimal Cooking Methods
The varying levels of tenderness also impacts the ideal cooking methods for each type of kidney. For tender veal kidneys, quick cooking techniques like sautéing or grilling work well to preserve moisture and highlight the delicate flavor. Extended braising or stewing would cause them to become mushy.
The chewier texture of lamb kidneys makes them more suited for slower, moist cooking techniques Braising, stewing or cooking in a sauce helps break down the fibers and results in tender, pull-apart meat Dry heat methods like grilling or pan frying can toughen lamb kidneys to an unpleasant degree.
Here are some recommended cooking techniques for each type of kidney:
Veal Kidneys
- Sautéed with butter, garlic and herbs
- Grilled over high heat
- Served carved in thin slices
Lamb Kidneys
- Slow braised in a tomato sauce
- Included in stews and curries
- Cooked whole in casseroles
- Served diced in gravy
Flavor Pairings
When it comes to ingredients that complement veal and lamb kidneys, the milder veal kidneys are enhanced by more delicate flavors. On the other hand, lamb kidneys stand up well to bold, assertive seasonings.
Recommended seasonings for veal kidneys include:
- Lemon
- Butter
- Fines herbes
- White wine
- Mushrooms
- Shallots
- Light cream or butter sauces
Popular flavors paired with lamb kidneys:
- Rosemary
- Mustard
- Juniper berries
- Red wine
- Hearty mushrooms
- Garlic
- Spicy sauces and rubs
Nutrition Profile
One area where veal and lamb kidneys are quite similar is in their nutritional value. Both offer a powerhouse lineup of protein, essential vitamins and minerals.
A 3 ounce serving of either veal or lamb kidneys contains about:
- 16 grams of protein
- 1 gram of carbohydrates
- 3 grams of fat
- 10% DV for calcium
- 30% DV for iron
- Over 600% DV for vitamin B12
They are both exceptionally high in bioavailable heme iron. The iron content in 3 ounces equates to around 40% of the recommended daily amount. Kidneys also provide selenium, zinc, vitamin B6 and other nutrients.
The bottom line is both veal and lamb kidneys provide tremendous nutritional value. The main differences lie in the distinct texture and flavor profiles of each type of kidney. Veal kidneys have a velvety smoothness and delicate taste. Lamb kidneys are chewier in texture with a richer, meatier flavor. Knowing these differences allows you to select, cook and season kidneys in a way that best brings out their unique qualities.
How to cook them
That way, ox, beef, and pig kidneys won’t taste bitter. You can either salt them for half an hour and then rinse them, soak them for two hours in salted water (two teaspoons of salt to four cups of water, or one liter of water), or soak them in buttermilk, which is simple to make with milk and lemon juice. Some people salt, rinse, and dry calf or lamb before cooking it. They don’t have to soak it.
Calves’ and lambs’ kidneys can be cooked quickly by grilling or frying. It’s very important not to overcook these otherwise they become tough.
For longer cooking times, like in a pie, ox and pig kidneys need to be sliced and braised or stewed in sauce.
Method for cooking kidneys
- Get rid of the bitterness by salting as described above. Sprinkle each half with pepper.
- Use a little natural suet or butter to fry the meat for three minutes on each side. Be careful not to leave it too long.
- The inside should be pink and the outside should be brown.
- You can serve it with either the parsley butter or the Patum Peperium butter. If you don’t have either, just mash in an anchovy fillet.
Grilled calves’ kidneys taste great on toast with either Patum Peperium (Gentleman’s Relish) butter (about 1 teaspoon of Patum Peperium to 3 teaspoons of butter) or parsley butter (about half a packet of butter mixed with half a large bunch of chopped parsley and a couple of teaspoons of lemon juice). Ask the butcher to supply the kidneys wrapped their own natural blanket of suet. You can use whatever suet remains to make some suet pastry.
Ambrose Heath, in his Good Food on the Aga, says:
This is a traditional Victorian breakfast dish. The idea of devilling food in a hot spicy sauce began in England in the seventeenth century. Follow the steps below to lightly fry the kidneys. Then, add brandy, Worcestershire sauce, cider vinegar, mustard, and redcurrant jelly. Add a little double cream and serve with fried bread. For a full recipe of English devilled kidneys, follow this link. For a French version, go to Kidneys With Brandy, Cream and Mustard.
They taste great in a mustard sauce made of Dijon and mustard seeds. This is how people in Lyon always eat them. This photograph is of rognons au Brazier. La Mere Brazier was a famous cook who was the first woman to earn three Michelin stars in 1933. She was also a wise boss who hired Paul Bocuse as an apprentice. The kidneys are exceptionally juicy as they are cooked in the fat that surrounds them. These kidneys were eaten at the excellent Café Français in Lyon.
How to clean lamb, goat, or venison kidneys for cooking
FAQ
Do lamb kidneys taste like liver?
What is the Flavour of veal kidney?
What is the difference between lamb and veal?
What is the difference between lamb and beef kidneys?
What is the difference between Lamb and veal?
Veal comes from a young calf, while lamb comes from a young sheep. The ages vary depending on location and requirements or terminology. Veal requires only light seasoning and has similar cuts to that of beef. Lamb has several different cuts but is slightly more limited. The most popular options are shanks, legs, and shoulders.
Are lamb kidneys good for You?
Lamb kidneys offer health benefits for cardiovascular well-being. They are a rich source of coenzyme Q10 (CoQ10), an antioxidant that supports heart health by promoting healthy blood vessels and reducing oxidative stress. CoQ10 has been shown to help regulate blood pressure, improve heart function, and reduce the risk of cardiovascular diseases.
What is lamb kidney?
Lamb kidney is simply the kidney of a young sheep. Kidney has been enjoyed by cultures around the globe for centuries. Most preparations are similar: they feature grilled kidneys in a sweet or spicy sauce. For something with such a strong taste and smell, the popularity of lamb kidneys may seem surprising at first.
Are veal kidneys expensive?
Calves’ kidneys (aka veal kidneys) are the Rolls-Royce of kidneys, and they tend to get hoovered up by the smart restaurant trade. They are the most tender and have the best flavour of all. Needless to say, they are also the most expensive. Lambs’ kidneys are relatively easy to come by.