Our diced lamb is cut for flavour and versatility—perfect for curries, stews, tagines and skewers. Brown it hard for a rich base, then let gentle heat work its magic until the pieces are tender and the sauce turns naturally glossy. Prefer something speedier? Marinate, thread onto skewers and grill for juicy BBQ kebabs. Big lamb character, minimal faff.
Even dice for reliable browning and steady cooking
Full lamb flavour that shines in sauces and spices
Versatile: stews, curries, tagines, pies or kebabs
Butcher-prepared for tidy, consistent pieces
Typically from shoulder and/or leg, trimmed and diced (size may vary slightly by batch)
Fresh, never previously frozen (unless stated on pack)
Pat dry and season. Brown in a hot pan with a little oil.
Add aromatics (onion, garlic, spices), then stock/tomatoes and simmer.
Oven braise: 160°C (fan 140°C) 1½–2½ hours, covered, until fork-tender.
Slow cooker: Low 6–8 hours (or High 4–5 hours) after browning.
Pressure cooker: 25–40 mins at pressure; natural release.
Kebabs (leg dice best): Marinate, skewer and grill/BBQ 8–12 mins, turning often.
Tip: Rest a few minutes before serving; reduce the sauce for a glossy finish.
Lamb curry with basmati, raita and warm naan
Moroccan tagine with apricots, almonds and couscous
Lamb & ale pie with buttery mash
Herby kebabs with lemon, yoghurt and flatbreads
Keep refrigerated below 5°C
Once opened, cook within 1 day
Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours
Shoulder or leg—what’s in the pack?
Usually a tidy mix; shoulder brings richness for slow cooking, leg is great for quicker grills/kebabs.
Do I need to brown it?
Yes—browning adds flavour and colour to the finished dish.
How do I keep it tender?
Gentle heat and enough time. For kebabs, don’t overcook—pull when just done.
Can I marinate it?
Definitely—yoghurt, lemon and spices work a treat; even 30–60 mins helps.
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Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
