Kidneys

Lamb kidneys have some of the most concentrated lamb flavor of any cut, plus added nutritional value. These delicate organs are beloved around the world.

The kidney is rich in protein, iron, and vitamin B12. Our 100% grass-fed lamb is raised on rolling pastures in Iowa without any hormones or antibiotics. 

Lamb kidneys are best cooked to medium rare over high heat. If you’re worried about the flavor being too strong, soak them overnight in water or milk before cooking. Then, slice the kidneys in half lengthwise and sear for 2-3 minutes per side to get beautiful caramelization. You won’t be disappointed.

Each package of Rangeland Revival lamb kidney weighs just over half a pound which is enough for one to two servings.