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

Experience the bold, authentic flavour of British lamb with our premium Diced Lamb Shoulder — expertly prepared for rich, slow-cooked dishes. Each piece delivers deep, hearty taste and tender texture, ideal for stews, curries, tagines and family favourites. Perfect for busy cooks seeking quality, value and convenience, this versatile cut celebrates inclusive UK cooking traditions.

• 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 Both are great for slow cooking, but they differ: shoulder is richer and a little fattier, so it shines in long, slow braises, curries and tagines. Leg is leaner, better suited to quicker cooking or where you want less fat. For a deeply savoury curry or stew, choose shoulder. 

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.