Lamb Kebabs

Full product description

Fire up the grill—our lamb kebabs are cut for juiciness and ready for the sizzle. Chunky pieces of lamb threaded onto skewers for even cooking and a proper char. Keep it classic with salt, pepper and lemon, or brush with your favourite glaze—harissa, garlic & herb, yoghurt & spices. Pan, grill or BBQ; they’re weeknight-easy and barbecue-brilliant.

Why you’ll love it

• Butcher-cut chunks for a tender, juicy bite

• Skewered for even cooking—great char, no fuss

• Versatile seasoning: keep it simple or go bold with glazes

• Pan, grill, BBQ or air fryer friendly

Cut & product details

• Lamb pieces typically from shoulder and/or leg, skewered

• May be plain or lightly seasoned (varies by batch)

• Fresh, never previously frozen (unless stated on pack)

• Allergen & ingredient info: if pre-seasoned, please check the label

How to cook (quick guide)

1. Bring to room temp; pat dry. Season or glaze to taste.

2. Grill/BBQ: Medium-high heat 8–12 mins, turning often until browned and cooked through.

3. Pan: Medium-high 8–10 mins, turn for an even colour.

4. Oven: 200°C (fan 180°C) 12–16 mins, turn once; finish under the grill for extra char.

5. Air fryer: 190°C 10–14 mins, shake/turn halfway.
   Food safety: Cook lamb pieces until piping hot throughout; for well-done, aim for 75°C in the centre.

Serving ideas

• Flatbreads with salad, pickles and garlic yoghurt or tzatziki

• Herby couscous with roasted veg and lemon

• Rice bowl with tomato-cucumber salad and chilli sauce

• Skewer platter with hummus, olives and warm pittas

Storage & handling

• 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

• Avoid cross-contamination with ready-to-eat foods

FAQs

Shoulder or leg—what’s best for kebabs?
Shoulder gives rich flavour and stays juicy; leg is leaner and grills quickly. We often use a mix.

Do they come marinated?
Varies by batch. If plain, season simply or add your favourite marinade.

Wooden or metal skewers?
Either. If using wooden, soak 20–30 mins before cooking to reduce scorching.

Can I cook them pink?
For diced lamb, many prefer cooked through but still juicy. Pull when just done and rest briefly.