Non-stunned Halal
Mature grass-fed UK sheep
Temperature-controlled Woolcool packaging
Halal Mutton Kidney is a diced offal cut from mature sheep, Certified Halal and produced in the UK. Trim it for fast dishes like nihari, firmer and stronger-tasting than liver, with more bite. Ingredients: 100% fresh mutton kidney, sold fat-on or fat-off.
What's in This Cut?
Mutton kidney is the whole bean-shaped organ, membrane trimmed off before dicing. Ask for fat-on for a richer stew, or fat-off for a leaner dice, it keeps its bite better than liver.
Kidney or Liver?
No, both are offal, but kidney is denser and firmer, with a stronger flavour than liver's soft bite. Sold diced, fat-on or fat-off, in packs from 500g to 4kg, it holds its shape through nihari.
Cutting Styles and Pack Sizes
Sold diced in 10-15g, 25-30g or 50-60g pieces, fat-on or fat-off, in 500g, 1kg, 2kg or 4kg packs; reach for the 50-60g dice when slow-cooking nihari.
Storage and Defrosting
Keep it refrigerated and cook it soon after opening. If it's frozen, give it around 12 hours in the fridge to thaw, then use it the day it arrives rather than refreezing.
Mutton kidney runs from 500g up to 4kg. A 500g pack is right for a light side dish, while 4kg covers a bulk cook or a freezer stock-up for a big batch of nihari — 1kg and 2kg sit in between for everyday family cooking.
If it arrives frozen, defrost mutton kidney in the fridge for around 12 hours before cooking. Once thawed, use it the day it arrives rather than refreezing, and keep it refrigerated until you're ready to cook.
Typical values per 100 g (raw):
| Energy | 97 kcal |
|---|---|
| Protein | 15.74 g |
| Fat | 2.95 g |
Basis: lamb kidneys. Reference: USDA FoodData Central, "Lamb, variety meats and by-products, kidneys, raw" (FDC 174354). Lamb is the nearest available reference; USDA publishes no raw mutton data.
Mutton kidney's firm, dense texture suits slow-cooked dishes such as nihari, where the 50-60g dice holds up over hours of simmering. Go smaller — 10-15g or 25-30g — for kidney curry, kidney masala or a quick fry with onions and green chillies.
Quick Pan-Fried Kidney
Sear 10-15g diced kidney in a hot pan for 2-3 minutes with onion and cumin — keep the fat-on cut in for extra richness.
Kidney Curry
Simmer 25-30g diced pieces in a spiced onion-tomato masala for a fast weeknight curry.
Slow-Cooked Kidney Stew
Reach for the 50-60g dice on a longer braise; the firmer texture holds its shape well over low heat.
Does mutton kidney taste much stronger than lamb kidney?
Yes — mutton comes from an older sheep, so the kidney carries a deeper, more mineral flavour than the milder lamb version.
How do I tone down the strong flavour?
Go fat-off and rinse the diced pieces before cooking; a short soak in milk or an acidic marinade softens the taste too.
Does fat-on taste stronger than fat-off?
Fat-on carries more of that mineral flavour through the fat cap, while fat-off gives a cleaner, milder result — pick fat-off for a gentler dish.
Which dice size tames the flavour best in a curry?
The smaller 10-15g or 25-30g dice cooks fast and absorbs spice well, which helps balance the kidney's own strength in dishes like curry or nihari.