Diced Lamb

Our diced lamb is cut from free-range lamb, mostly sourced from local farmers we know and trust, and trimmed so it is ready to use. It is ideal for slow cooking: think lamb curry, Lancashire hotpot, tagine or a rich winter casserole. Brown it in batches first for the best flavour, then cook low and slow for around two hours until tender. It also works well threaded onto skewers for the barbecue.