I promised to warn you if I was going to post on the subject of the late sheep, so that those of a sensitive nature, for whom detail about the butchery and meat production side of things is "too much information" could look away and ignore this post. This is the first of same.
We are in that week between the slaughter date for the sheep and the cutting up or the carcasses after they have been hung for a week, but the need to hang did not apply to hearts, livers and kidneys, so we were able to collect those on Monday. Hearts, livers and the actual kidneys are in the freezer, but the kidneys came back still encased in their fatty 'suet' cauls (coverings) which the butchers often clean off completely. We have been enjoying being able to buy kidneys "in their jackets" locally, which means that some of the caul is left on and this adds beautifully to the flavour, in our opinion, of the cooked kidney.