Lamb's Kidneys with Mustard Sauce
Lamb's Kidneys with Mustard Sauce is a classic British dish featuring tender lamb kidneys pan-fried or sautéed and served in a creamy, tangy mustard sauce. The main ingredients are lamb kidneys, cream or crème fraîche, Dijon or whole-grain mustard, and often a splash of white wine or brandy. It's a traditional pub and home-cooking staple in the United Kingdom and Ireland.
🍽️ Nutrition at a glance
This dish is very high in protein and moderately high in fat, with minimal carbohydrates. It is an excellent source of iron, vitamin B12, and selenium, providing a substantial amount of these key nutrients in a single serving.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 32 g |
| Carbs | 4 g |
| Fat | 26 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 450 mg |
| Vitamin B12 | 12.5 µg |
| Iron | 6.2 mg |
| Selenium | 145 µg |
| Zinc | 5.8 mg |
| Phosphorus | 380 mg |
| Riboflavin (B2) | 1.8 mg |
| Vitamin A | 220 µg |
| Copper | 0.6 mg |
Per 1 serving (approx. 200 g of kidneys with sauce) · estimated, varies by recipe
💡 What's interesting
Lamb's kidneys are a nutrient-dense offal cut, offering a much higher concentration of B vitamins and iron than many muscle meats. Culturally, the dish represents a 'nose-to-tail' eating philosophy, making use of the whole animal in hearty, flavorful preparations.
