Lamb Kidneys in Caul Fat

by Jefferson Munroe

Inspired by Fergus Henderson’s version of kidneys in their suet, this recipe is for those of us who don’t slaughter our own lambs.


  • Caul fat
  • 2 lamb kidneys per person
  • 1 teaspoon olive oil
  • Salt and pepper
  • Watercress
  • Lemon juice
  • 1 egg per person
Lamb Kidneys in Caul Fat

David Welch

Preheat oven to 425° F. Place the caul fat in a bowl of warm water from the tap until pliable. You should be able to stretch it thinly without trouble. Skin and remove the white core from the kidneys, season with a fair amount of salt and some pepper, then wrap them with the caul fat. Overlap the caul fat a bit and it will seal itself in the pan. Get a cast iron skillet very hot, add the oil then place the kidneys in the pan. Brown them all over then put them in the oven for 5 minutes. Take them out and let them sit for 5 minutes. Toss the watercress in some lemon juice and poach the eggs. Cut the kidneys into 4 slices. Place the watercress on a plate, then nestle the egg and kidney slices near one another. Pour a few of the pan drippings over the whole thing and enjoy.

Yield: 4 servings