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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Mutton kidneys are highly perishable and should be cooked or frozen within 1 to 2 days of purchase.
Yes, they freeze well. Wrap them tightly in plastic wrap and then place in a freezer bag; they will stay good for 3-4 months.
Look for kidneys that are firm, shiny, and deep reddish-brown in color with no dry patches or strong, unpleasant odors.
Peel off the transparent outer membrane, slice them in half, and use kitchen shears to snip out the white fatty core and tubes.
Soaking the cleaned kidneys in milk, lemon juice, or vinegar-water for 30-60 minutes before cooking helps neutralize the strong scent.
Lamb kidneys are the closest substitute. Veal or beef kidneys can be used, though beef kidneys are much larger and have a stronger flavor.
They are nutrient-dense, providing massive amounts of B12 and iron, but they are very high in cholesterol and should be eaten in moderation.
Common dishes include Steak and Kidney Pie, Devilled Kidneys on toast, and various Indian curries like Gurda Masala.
Kidneys are best served slightly pink in the middle (medium); overcooking them makes them tough and rubbery.
mutton kidneys is a versatile ingredient found in cuisines around the world. With 101 calories per 100g and 16.5 grams of protein, it's a nutritious addition to many dishes.
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