Juicy, aromatic and weeknight-easy, our lamb burgers give you that classic lamb flavour in a hand-pressed patty that sears beautifully on the pan, griddle or BBQ. Keep it simple with salt and pepper, or go Mediterranean with herbs, lemon and a dollop of yoghurt. They cook fast, stay succulent and bring proper lamb character to burger night.
Hand-pressed patties with a meaty, tender bite
Naturally juicy thanks to balanced fat
Hot-and-fast friendly: pan, griddle or BBQ
Versatile base—classic, Greek-style or spicy builds
Made from selected lamb cuts (typically shoulder/leg for flavour and moisture)
Usually 100% lamb (no fillers); seasoning may vary by batch
Fresh, never previously frozen (unless stated on pack)
Allergen & ingredient info: please check the label
Bring to room temp; season the outside with salt & pepper.
Pan/Griddle/BBQ: High heat. Sear 3–4 mins per side (thickness dependent).
Add cheese for the final 30–60 seconds; rest 2–3 mins before serving.
Food safety: Cook minced lamb thoroughly until the centre reaches 75°C or no pink remains and juices run clear.
Greek-style: tzatziki, tomato, red onion and lettuce in a toasted bun
Harissa mayo with feta, pickled onions and rocket
Mint & yoghurt with cucumber and a squeeze of lemon
Low-carb plate: bunless with grilled courgettes and a herb salad
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
Do not refreeze once defrosted
Are they pre-seasoned?
Usually just lamb. Season the outside before cooking. Some batches may be lightly seasoned—see the label.
Can I cook them in an air fryer?
Yes—180°C for 10–14 mins, turning once. Check they’re fully cooked through.
Best fat for the pan?
Neutral high-heat oil or a little beef/lamb dripping for extra sizzle.
Do they shrink?
A little is normal as fat renders; cook over high heat for a good crust.
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Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
