Lamb Shoulder - Diced

Lamb Shoulder - Diced

£26.98
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Our Diced Lamb Shoulder offers deep, rich flavour in every bite, making it perfect for slow-cooked stews, curries, and tagines. Taken from the hardworking shoulder of the lamb, this cut develops exceptional tenderness and a melt-in-the-mouth texture when cooked low and slow. Carefully prepared by skilled butchers, the evenly diced pieces ensure consistent cooking. Sourced from grass-fed lamb raised in the South West of England, it represents a commitment to high welfare standards and sustainable practices.

- Full-flavoured diced lamb cut from the shoulder
- Best suited for stews, braising, and slow cooking
- Expertly trimmed and uniformly portioned
- Grass-fed and responsibly sourced from the South West

Typical values per 100g

Energy 1230kJ / 294 kCal
Fat 23 g
of which saturates 9.3 g
Carbohydrate 0 g
of which sugars 0 g
Fibre 0 g
Protein 21 g
Salt 0.072 g
Reference intake of an average adult (8400 kJ / 2000 kcal)

Here's cooking instruction for :
1. Prep the ingredients: Start by preparing the . Trim off any excess fat and pat the meat dry with paper towels. Season the meat with salt and pepper or any other desired spices.
2. Sear the meat: Heat a large skillet or Dutch oven over medium-high heat. Add a drizzle of oil to the pan and sear the on all sides until browned. This step helps to develop flavour and texture in the meat.
3. Add aromatics and liquid: Once the meat is seared, you can add aromatics like chopped onions, garlic, and herbs such as rosemary or thyme. Sautéed them for a few minutes until they become fragrant. Then, pour in a liquid of your choice, such as beef or vegetable broth, red wine, or a combination of both. The liquid should partially cover the meat.
4. Simmer or braise: Lower the heat to medium-low and cover the skillet or Dutch oven with a lid. Allow the to simmer or braise in the liquid for about 1.5 to 2 hours, or until the meat becomes tender and easily pulls apart with a fork. Stir occasionally and add more liquid if necessary to keep the meat moist.
5. Adjust seasoning and serve: Once the lamb is cooked to your desired tenderness, taste the dish and adjust the seasoning as needed. You can add more salt, pepper, or herbs to enhance the flavour. Serve the hot alongside your favourite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Remember, these instructions are just a general guideline, and cooking times may vary depending on the size of the and the heat intensity of your stovetop. It's always a good idea to check the meat for doneness and adjust the cooking time accordingly. Enjoy your !

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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