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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Lamb Kidneys in Blankets

Introduction & Inspiration

Lamb kidneys in blankets is simply another fun way to eat lamb kidney. They are nutrient dense, taste delicious and hold together really well.

Admittedly they are a little unusual looking (with an almost heart shaped appearance), but different is good, especially when it comes to nourishing our bodies!

x Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less Than 30 Minutes

Serving Size

4 x Lamb Kidneys in Blankets

Main Ingredients:

120g Lamb Kidneys

20g Eskimo Mangalica Smoked Dwarf Sausage

40g Lard Back Fat

Salt To Taste


Sauce Idea

50ml Lamb or Oxtail Cooking Juices

1/2 Tsp Smallholder's Blueberry or Raspberry Honey (Optional)

Recipe Instructions

Pre heat the oven to 175c.


Wash or soak (30 minutes prior to cooking) the lamb kidney's under running water to remove any bitterness.


Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors.


Chop the sausage into 4 even slices, and slice the lard back fat thinly into 4 long and narrow even strips.


Grease a deep sided porcelain dish (large enough to fit 4 lamb kidneys in blankets inside).


Take a half of lamb kidney and place a slice of sausage in the centre of the inner side of the kidney.


Place the back fat in the centre, on top of the lamb kidney half, and roll the back fat around the entire half of the lamb kidney like a blanket. Place the lamb kidney into the greased dish. Proceed in the same way to make the other 3 lamb kidneys in blankets.


Place the dish into the centre of the oven and cook for 15 minutes. Once cooked, switch off the oven and add a serving plate to the oven to be warming.


While the lamb kidneys are cooking, add the lamb or oxtail cooking juices to a pan. Cook on medium-high heat for 5 - 6 minutes, or until the liquid reduces down to a nice flavourful sauce. Keep an eye on the liquid to ensure it doesn't bubble up into nothing! At the end of cooking, turn off the heat and add the honey to the pan (if using) and stir in well ready to serve.


Remove the dish with the lamb kidneys as well as the serving plate, from the oven. Use a spatula to place the lamb kidneys in blankets in the centre of the serving plate and drizzle them with the delicious sauce.


Enjoy your meal!


Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Check out my Lamb - Slow Cooker and Oxtail - Slow Cooker recipes for instructions on how to make these.


If you're not able to eat pork fat for any reason, slice some thin strips of beef suet.


Try and ensure the lard strips are thin and narrow enough to be able to easily roll them around the centre of the kidney halves. As they cook the kidney should curl a little and start to resemble little hearts.

Eskimo Smoked Mangalica Dwarf Sausage is a traditional homemade smoked sausage made simply  with sea salt and pork, allowing the full flavour of the Mangalica-Duroc pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. For best results do not overcook it (it can also be eaten raw).  You can order this, and other wonderful products, from Eskimo Kitchen in Hungary:

Smallholder's Blueberry Honey is an acacia honey flavoured with wild blueberries, with 100% natural ingredients. Wild blueberries are soaked in crystal-clear acacia honey which gives this handmade speciality its inimitable fruity flavour. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary:

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).


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