Grilled Scotch Lamb Kidneys, Slow Poached Duck Egg, Devilled Butter

Quality Meat Scotland


Standard Supplier 28th November 2014
Quality Meat Scotland


Standard Supplier

Grilled Scotch Lamb Kidneys, Slow Poached Duck Egg, Devilled Butter

Scotch Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Grilled Scotch Lamb Kidneys, Slow Poached Duck Egg, Devilled Butter recipe below as tried and tested by our professional chefs. Photography by Guy Hinks.


  • Lamb Kidneys
  • Duck Eggs
  • Pancetta
  • Spinach
  • 60g Butter
  • 5p English Mustard Powder
  • 2 ½ g curry powder
  • 1g cayenne pepper
  • 1g paprika
  • Juice of ½ lemon
  • chopped chives
  • 1 tsp capers


Poach duck eggs and 60 degrees, for one hour. Cut kidneys in half and grill for 3-4 mins, allow to rest, keep them pink. Bake pancetta until crisp.
Melt the butter and add all dry ingredients, gently cook for a few minutes. Add lemon juice, chives and capers, wilt and season spinach, serve as required.

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