Photo: Wright Brand Bacon
Ingredients
- lamb kidneys
- 6 thin slices of fat breakfast bacon
- 1 teaspoon Worcestershire sauce
- thin toast or fried bread (for serving)
Directions
1
Split the lamb kidneys in half and skewer them open with small skewers through the outer skin.
2
In a pan, lay the bacon slices and cook until the fat is rendered.
3
Move the bacon to the side of the pan and add the kidneys.
4
Cook the kidneys for about 6 minutes, turning them often until they are brown and tender.
5
Test the kidneys with a fork to check for doneness.
6
Add Worcestershire sauce to the gravy and serve each kidney with a slice of bacon and a little gravy on thin toast or fried bread.