Diced Lamb is the ideal cut for stews, curries and casseroles. It benefits from slow cooking to tenderise the meat and to release optimum flavour.
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Ideal for long slow cooking, think stews, casseroles, chunky chilli and homemade pies. Brown your meat in batches to seal in the juices and cook low and slow, we suggest gas mark 4/180°c for 2-2.5 hours until the meat is tender. These cooking tips are guidlines only, please ensure products are cooked through and enjoy hot before serving.
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