• Diced Leg of Lamb
  • Diced Leg of Lamb

Diced Leg of Lamb 500g

£12.25

In stock
  • Each pack weighs approx. 500g

Select pack quantity

We currently have 10 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Leg of lamb* hand-diced by our expert butchers into approximately one-inch pieces for added versatility; perfect for casseroles, curries and kebabs.

Chef Valentine Warner inspires:
"Swaledale lamb is well-fatted and perfectly hung. It's born to be skewered as a lamb shish in a marinade of Greek yoghurt, tomato purée, grated raw garlic and raw onion, chilli powder, cinnamon and cumin. Add lemon juice and coarse sea salt when cooking over charcoal. Dished up warm with unleavened bread, labneh, humus, chilli sauce, fresh mint, tomatoes and pickles, this is a sandwich you’ll tuck in to with abandon.

Lambs are no strangers to salt marshes, and so cooked in cider with cockles and bacon this is one of my most favourite surf and turf braises. From Yorkshire these lambs may be, but they are delightful when given the Lancashire hotpot treatment.

Lamb and vegetable soup with barley delivers a modest yet utterly satisfying lunch.

Braised in a ginger and onion broth with noodles and lettuce added, and a spicy crispy garlic and chilli sauce, creates a bowl that is most slurp worthy."

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale Diced Leg of Lamb is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Ingredients

Heritage breed, grass-fed lamb.

Cooking advice

The following have been published on our journal: a detailed guide on how to cook diced leg of lamb and Valentine Warner's grilled marinated lamb skewers recipe.

Customer reviews

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