1. Soak the kidneys in milk for 2 hours. Remove them from milk and rinse in cold running water for 1 hour; dry the kidneys. Split each one in half; remove and discard the fibrous membrane from each ...

Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...

Blood, or “black” pudding — that crusty, congealed animal blood dish so popular in England — used to be on the menu at the George & Dragon, the Valley’s celebrated British pub. The term “blood sausage ...

Spring is a time of rebirth and festive celebrations. It's often associated with spring lamb, although lamb is available year-round. You can hardly go wrong with a classic leg of lamb, cooked to ...

I love lamb, in every way and every cut. But I don't eat it very often because of the same thing that tends to make it so very delicious - its fattiness. Still, all bets are off during Easter, when I ...

Ready to prepare an exquisite lamb dinner, but not sure where to begin? Lamb is one of those meats that can come off as intimidating, when really, preparation is not as daunting as it may seem; ...