LAMB DICE

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LAMB DICE

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Cut from the shoulders and shin, our Diced Lamb is perfect for long, slow cooking, boasting deep flavour and meltingly tender texture as the meat stews on low heats. Sourced exclusively from heritage breed flocks in reared on lush pastures in pristine countryside, this cut reflects the quality of our pedigree English lamb and makes for hearty and wholesome dishes all year round.

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    LAMB SHANKS

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    Lamb Shank is a meaty part of the lower leg. This cut is low on tenderness due to the presence of connective tissues but produces an amazingly flavorful meal when cooked right. To take care of its tough connective tissue, it is best to cook this portion using slow, moist cooking techniques.

    LAMB FLANK

    0 out of 5

    A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. Lamb shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include: Bulalo, a Filipino beefshank stew.

    LAMB’S LIVER

    0 out of 5

    The meat of a one year old or younger sheep is called Lamb. This red meat is widely popular all over the world, except however in the United States of America. The main cuts of lamb that are popular are shoulder, rack, shank or the breast, loin and leg. You can also buy ground lamb, which is sold separately.

    It is usually the leanest of all red meats.

    LAMB FILLET

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