I cooked lamb kidneys last night; the experience was as close as I could get to feel like a top chef. Well-known chefs often seek out exotic animal parts and make them into delicious dishes; Foie gras, duck or goose liver, has been a popular dish served in many restaurants. I followed a recipe, called Deviled Kidneys, from Hugh Fearnley-Whittingstall’s Meat book.

My lamb kidneys came out pungent. The kidneys were cooked down with English mustard and red currant jelly, which gave the dish spicy and sweet flavors. I look forward to cook some more offal soon. I hope I haven’t grossed you out yet.

Loosen up a little, get out of your comfort zone and guinea-pig some great food!