• Diced Shoulder of Lamb

Diced Shoulder of Lamb

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Each pack weighs approx. 500g

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We currently have 31 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Shoulder of lamb hand-diced by our expert butchers to approximately one inch pieces for added versatility. Perfect for casseroles, curries and kebabs.

Swaledale lambs are free to wander the limestone pastures of the Yorkshire Dales, grazing as they have done for generations. This imparts the meat with its distinctive herby flavour, typical to this area we call home.

Valentine Warner inspires:
Shoulder is my absolute go to when using diced-meat for stews and braises. Containing a considerably higher fat content than the leg it renders to a delicious almost gluey softness that I so prefer.

Try a lamb curry in the vindalho-style containing white wine vinegar, green chillies and a lot of garlic (Goan curry based on the traditional Portuguese dish carne de vinha d'alhos). Eaten with rice is of course a natural pairing or instead hollow out a loaf of crusty white bread and serve it within South African bunny chow-style.

Continuing the chilli theme try making a Mexican birria-style casserole with ancho and guajillo chillies, apple cider vinegar and spices and eating with soft flour tortillas. Truly delicious.

A French ragoût or navarin of lamb, with tomatoes is a wonderful thing, yet returning more homewards to slow braises with carrots, turnips and pearl barley is delicious or perhaps even with leeks, dill and capers in a white sauce.

A most favourite amongst tagine styles is a barkouk; the lamb spiced with a little black pepper, cumin, saffron and cinnamon and cooked with acacia honey and prunes and served garnished with boiled eggs and toasted Spanish almonds.

When in Japan I like to thread small pieces of diced lamb shoulder onto a skewer and cook carefully over glowing charcoal, serve with yakitori tare and a cold beer! 


Outdoor-reared, grass-fed lamb

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