Lamb Shoulder - Diced with bold flavour and heritage British lamb quality.

Our British diced lamb shoulder comes ready-cut for rich, slow-cooked dishes. Each piece delivers deep, hearty flavour and tender texture, ideal for stews, curries, tagines and family favourites.

• British diced lamb shoulder for rich, slow-cooked flavour
• Ideal for stews, curries, tagines and batch-cooking
• Evenly cut pieces for consistent cooking results
• Sourced from grass-fed, high-welfare British farms
• Perfect for meal prep, family dishes and winter warmers
  
• Works well with Mediterranean, Caribbean and British flavours

What is diced lamb shoulder? Diced lamb shoulder is tender, flavour-rich lamb cut into chunks from the shoulder — a harder-working, well-marbled part of the animal. That marbling is exactly what makes it ideal for slow cooking: as it braises, the fat melts and the meat becomes meltingly tender. It's the classic choice for curries, tagines, stews and hotpots.

Diced lamb shoulder vs diced leg: Leg is leaner, better suited to quicker cooking or where you want less fat: see our diced lamb leg. For a deeply savoury curry or stew, choose shoulder. Browse the full British lamb collection.

How to cook diced lamb shoulder Pat the lamb dry and season. Heat a little oil in a large pan or casserole over medium-high heat and brown the lamb on all sides. Add aromatics — onion, garlic, rosemary or thyme — then pour in stock, wine or a mix until the meat is partially covered. Cover and braise gently for 1.5–2 hours, until the lamb is tender and pulls apart easily.