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Diced lamb cut from the lean trim (usually the leg) of local British outdoor reared lamb. Ideal for curries, stews, casseroles, and even better in a lamb hotpot.
How to Cook Diced Lamb Leg
Remove lamb from packaging and rest at room temperature for 5 minutes before cooking. Place some flour in a bowl and season with salt and pepper. Add the lamb and toss to fully coat the meat, shake off any excess. Heat a little oil in a large frying pan until hot, and seal the meat on all sides for 2 - 3 minutes in total. Transfer to a casserole dish, add your choice of vegetables and stock/gravy, and roast in the center of a preheated oven at 180°C/ Fan 160°C/ Gas 4 for 45 - 60 minutes, or until tender.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
|Typical Nutritional Information||Per 100g|
What to do with Diced Lamb Leg
Braise or slow cook in curries, stews and casseroles, but for a real treat why not try our very ownLancashire Lamb Hotpot Recipe from Shirley's Recipe Corner.