Our diced lamb is hand-diced cubes of lean shoulder of lamb.
Diced lamb is perfect when cooked slowly. It goes perfectly in homemade pies, casserole, hot pots, scouse, and much more.
Most importantly we only select the finest Yorkshire Lambs from across this fine historic county.
Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.
Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.
(Pack weight to range between 490-510g)
Our Recommended Cooking Instructions:
- Firstly, Bring the Diced Lamb to room temperature or marinade and leave to rest overnight.
- Get a heavy-based pan or casserole dish hot adding a little bit of oil.
- Subsequently, brown the diced lamb and then finish making your stew, sauce etc,
- Place the lamb into an oven at 150c for 2 hours.
Try next… Our minced lamb is perfect for kebabs and very delicious!
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