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Scotch Hand Diced Lamb (500g)

Our Scotch hand diced lamb is cut from only the highest quality Scotch lamb, sourced and produced in the West of Scotland. Hand prepared by our Master butchers, our lamb is full flavoured with sweet meat and just the right amount of creamy fat.

Of all the chapters in the modern meat story, lamb is the one that has avoided the perils of mass processing and refuses to thrive anywhere other than its natural habitat; something that Scotland has in abundance. Fully trimmed and hand-cut from the extra lean meat of the leg, this diced lamb is perfect for slow cooking in sumptuous stews or quick grilling for an easy supper.

£7.99

Scotch Hand Diced Lamb (500g)

Description

Our Scotch hand diced lamb is cut from only the highest quality Scotch lamb, sourced and produced in the West of Scotland. Hand prepared by our Master butchers, our lamb is full flavoured with sweet meat and just the right amount of creamy fat.

Of all the chapters in the modern meat story, lamb is the one that has avoided the perils of mass processing and refuses to thrive anywhere other than its natural habitat; something that Scotland has in abundance. Fully trimmed and hand-cut from the extra lean meat of the leg, this diced lamb is perfect for slow cooking in sumptuous stews or quick grilling for an easy supper.

Additional information

Weight0.5 kg
Shelf Life

Minimum of 4 Days on Delivery Keep refrigerated

Packaging

All our produce is sold Fresh and never Frozen. This product will be carefully packed in a protective atmosphere by our team for freshness.

Cooking Tips

STEW
A stew and a casserole are interchangeable; stew being a method and casserole being a pot. For clarity's sake, we can say a stew gets done on the stovetop but a casserole is cooked in the oven. Stewing almost invariably uses small pieces of meat rather than a joint or large cut. The liquid covers the ingredients and is served as part of the dish. Most stews have browned ingredients but there are certain instances when they are not. Browning does not seal in flavour juices nutrients or any other such nonsense. It simply adds lots of lovely flavour and a good colour for the final dish.

Allow at least 90 minutes for a good stew; low and slow is the way to go. Longer is better so that the liquid can reduce down to something that coats the back of a spoon. And lovingly swathes mashed potato. Essentially other than tenderising the meat it is about reducing the whole lot down until it makes you go weak at the knees.

GRILL
Lean diced lamb used for stewing is also ideal for grilling too. Marinade in oil garlic and lemon thread onto skewers and grill or barbecue for 3 to 4 minutes each side.

Pack Size

500g Diced Lamb

Servings

3-4