Lamb Leg - Diced

Lamb Leg - Diced

£30.78
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Our extra-lean diced lamb comes from the leg, offering a tender, juicy texture ideal for quick cooking or grilling. This diced lamb is perfect for hot pots, skewers, or lamb shish kebabs. A top tip is to dust the pieces lightly in flour before browning in butter to add colour and flavour to the finished dish. Sourced from grass-fed, free-range lamb in the South West of England, this high-quality lamb is expertly prepared by master butchers to ensure uniform size for even cooking.

- Extra-lean diced lamb for quick meals
- Perfect for kebabs, hot pots, or stir-fries
- Uniformly cut for even cooking
- Sourced from grass-fed, free-range lamb

Typical values per 100g

Energy 556kJ / 133 kCal
Fat 4.3 g
of which saturates 1.9 g
Carbohydrate 0.1 g
of which sugars 0 g
Fibre 0 g
Protein 21.2 g
Salt 0.066 g
Reference intake of an average adult (8400 kJ / 2000 kcal)

Here's a cooking instruction for :
1. Prep the lamb: Make sure the lamb leg is diced into bite-sized pieces and trim any excess fat if desired. Pat the meat dry with a paper towel.
2. Season the lamb: Season the lamb generously with salt and pepper, or any desired spices or herbs such as rosemary, thyme, or garlic powder. Massage the seasoning into the meat.
3. Heat the pan: Heat a large, heavy-bottomed skillet or pan over medium-high heat. Add a small amount of oil or butter to the pan and let it heat up.
4. Sear the lamb: Once the pan is hot, add the diced lamb to the pan in a single layer. Avoid overcrowding the pan, as this can prevent proper browning. Sear the lamb for 2-3 minutes on each side until it develops a golden brown crust.
5. Cook to desired doneness: Reduce the heat to medium or medium-low and continue cooking the lamb until it reaches your desired level of doneness. This usually takes an additional 5-10 minutes, depending on the size of the diced pieces. Cook longer for well-done lamb or shorter for medium-rare.
6. Rest the meat: Once cooked, remove the lamb from the pan and let it rest for a few minutes before serving. This allows the juices to redistribute and the meat to become more tender.
7. Serve and enjoy: Serve the as desired, such as with roasted vegetables, in a stew, or over couscous or rice. Garnish with fresh herbs or a squeeze of lemon juice, if desired.
Remember, cooking times may vary depending on the thickness of the lamb pieces and your desired level of doneness. It's always a good idea to use a meat thermometer to ensure the lamb reaches a safe internal temperature of at least 145F (63C).

Cook Before Eating. Consume On Day Opened. Store Below 3°C or Freeze on day of purchase for 6-9 Months. Defrost thoroughly in Fridge before cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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