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Beef Kidney (500g)



A funny looking thing made up of lots of different round-ish blobs. Trim off any fat and gristle, before chopping for use in a particularly beefy steak and kidney pie. It is quite strong in flavour, which is why many cooks use lambs’ kidneys in a stew. The fat from around the kidneys is known as suet – essential in the making of a proper steamed pudding.

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