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Guest Poet

not a recipe, just need advice....

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hope there's some cooks on here that can answer me a quick question about lambs' kidneys.


They were very sloppy and kept slipping out of my hand and I didn't notice a skin/membrane on them! :shock: I did take out the white tubey things though.


They're cooking away now but I just googled about preparing them (yes, I know I should have done that first) and it says you have to remove the membrane/outer skin. There wasn't one that I could see. Have I boobed and is this meal going to be a disaster? :(


I'm doing braised steak and kidney with dumplings.

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