Our minced lamb is all about flavour and flexibility. Coarsely ground for a proper, meaty texture, it browns beautifully and brings that signature lamb richness to everything from koftas and kebabs to shepherd’s pie, keema and moussaka. Keep it simple with salt and pepper or layer in spices and herbs—either way, it cooks quickly and tastes like comfort.
Coarse ground for better browning and texture
Balanced fat for juiciness and flavour
Versatile: kofta, keema, meatballs, burgers, ragù, shepherd’s pie
Butcher-prepared for consistent results
Minced from lamb shoulder and/or leg (depends on batch)
Medium/coarse grind; fat level set for flavour and moisture
Fresh, never previously frozen (unless stated on pack)
For sauces/curries: Brown in a hot pan with a little oil until well coloured; add aromatics, spices and tomatoes/stock; simmer 20–40 mins.
For kofta/meatballs/burgers: Mix with herbs, spices, salt and a binding pinch of breadcrumbs/egg if you like. Pan-fry, grill or BBQ until cooked through.
Food safety: Cook minced lamb thoroughly until the centre reaches 75°C or no pink remains and juices run clear.
Lamb kofta with flatbreads, salad and garlic yoghurt
Keema with peas, basmati rice and pickled onions
Shepherd’s pie topped with buttery mash
Lamb ragù with pappardelle and parmesan
Stuffed peppers or aubergines with herbs and pine nuts
Keep refrigerated below 5°C
Use within 1 day of opening
Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours
Do not refreeze once defrosted
What cuts are used?
Usually shoulder and/or leg for flavour and a juicy cook.
Is it seasoned?
No—just lamb. Season to your taste.
Can I make burgers with it?
Absolutely—form gently, chill to firm if needed, then cook through.
Any allergens?
None in the raw mince. Check any added ingredients if you’re mixing a recipe.
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
