Lamb Kidneys in Mustard Cream Sauce
Lamb Kidneys in Mustard Cream Sauce is a classic British and French bistro dish featuring tender lamb kidneys sautéed and served in a rich, tangy sauce made from cream, Dijon mustard, and often a splash of white wine or brandy. The kidneys are typically cleaned, sliced, and cooked quickly to maintain a delicate texture, then simmered in the creamy, piquant sauce. It's a traditional offal dish that highlights the use of whole animals in European cuisine.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, and provides a significant amount of iron, vitamin B12, and zinc. A typical serving contains roughly 350-450 calories, depending on the cream and sauce richness.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 28 g |
| Carbs | 4 g |
| Fat | 30 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 580 mg |
| Vitamin B12 | 12 µg |
| Iron | 6.5 mg |
| Zinc | 5.2 mg |
| Selenium | 140 µg |
| Phosphorus | 320 mg |
| Vitamin A | 180 µg |
| Niacin (B3) | 10 mg |
| Riboflavin (B2) | 1.8 mg |
Per 1 cup (240 g) including sauce · estimated, varies by recipe
💡 What's interesting
Culturally, it represents nose-to-tail eating traditions in British and French cooking, where offal is valued for its flavor and nutritional density. Nutritionally, lamb kidneys are an exceptionally concentrated source of vitamin B12 and selenium, making them a nutrient-dense choice for those who enjoy organ meats.
