What is the Difference Between Veal and Lamb Kidneys?

Kidneys are a beloved yet underrated delicacy enjoyed around the world. Both veal and lamb kidneys have their devotees but what exactly sets them apart? In this article we’ll explore the nuances between veal and lamb kidneys – from taste and texture to preparation and usage.

First, a quick overview of kidney anatomy Kidneys are bean-shaped organs that filter waste from the bloodstream. Common livestock kidneys include veal (from young calves), lamb, beef, and pork When it comes to taste and tenderness, the general consensus is

• Veal kidneys are the most tender and flavorful
• Followed closely by lamb kidneys
• With beef and pork being tougher and stronger-tasting

For most recipes, veal or lamb kidneys are preferred Let’s take a closer look at how these two darlings of offal cuisine compare

Comparing Veal and Lamb Kidneys

Taste

Veal kidneys have a subtler, more delicate flavor compared to lamb. The meat is pale pink and the flavor is mild. Lamb kidneys are slightly stronger-tasting, with a distinctive gamey flavor. The meat has a darker pink hue.

Texture

Hands down, veal kidneys are more tender. They have a soft, velvety texture when cooked properly. Lamb kidneys are still tender but have a bit more chew to them.

Fat Content

Veal kidneys have more internal fat surrounding them compared to lamb. This gives them a juicier mouthfeel when cooked. Lamb kidneys are leaner with less fat.

Price

Due to their prized flavor and texture, veal kidneys are more expensive than lamb. Availability also plays a role, with lamb kidneys being easier to source than veal.

Prep Work

Both veal and lamb kidneys benefit from some prep work to remove bitterness. Soaking in salted water or buttermilk helps draw out impurities. Veal kidneys don’t require as long a soak time compared to lamb.

Best Cooking Methods

The choice of veal versus lamb kidneys will inform ideal cooking methods. Here’s a quick look:

Veal Kidneys

• Pan-frying
• Grilling
• Sautéing
• Quick simmering in wine or sauce

Veal kidneys should be cooked quickly over high heat. Their delicate texture is best medium or medium rare to avoid toughness.

Lamb Kidneys

• Pan roasting
• Braising
• Stewing
• Grilling

Lamb kidneys can withstand longer cooking times than veal. They are often braised or stewed for utmost tenderness. Grilling also works well as the fat helps keep them juicy.

Sample Recipes to Try

Here are some classic recipes to highlight veal and lamb kidneys:

Veal Kidneys

• Sautéed veal kidneys with mustard pan sauce
• Pan-fried veal kidneys with anchovy butter on toast
• Veal kidney casserole with brandy and cream

Lamb Kidneys

• Lamb kidney skewers with chimichurri
• Lamb kidney ragout with red wine
• Spicy berbere lamb kidney curry

Availability and Storage

Due to their delicate nature, fresh kidneys don’t store well. For peak flavor and quality:

• Purchase kidneys the day you plan on cooking them
• Look for plump, glistening kidneys without discoloration
• Store in the coldest part of the fridge for no more than 1-2 days
• If frozen, use within 2 months

Veal kidneys can be tougher to find than lamb. Check with specialty butchers or meat markets to source them. Lamb kidneys are more readily available at mainstream grocers.

Time to Try This Underrated Delicacy!