Diced lamb taken from lean cuts from the leg, is diced evenly by hand. Quality and tender British lamb is farmed on natural hillside pastures in Northen England and you can taste the natural sweetness when cooked. Perfect for braising in stews or casseroles, you can also use it on skewers on the BBQ or in a curry.
If braising or slow cooking, it is an idea to brown the meat first. Heat up a little oil in a pan and brown the lamb in batches before stewing, with vegetables and lamb stock or red wine until the lamb is soft, tender and full of melt in the mouth flavour.
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