• Lamb Merguez Sausage Meat
  • Lamb Merguez Sausage Meat
  • Lamb Merguez Sausage Meat

Lamb Merguez Sausage Meat 500g


In stock
  • Each pack weighs approx. 500g

Select pack quantity

We currently have 741 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Great for home roasting

Product description

A bestseller, our Merguez recipe has been refined over the years and is much loved by our restaurant community. Distinctly complex in flavour; lamb* shoulder is coarsely ground then seasoned with ground spices, fresh chillies, garlic and coriander.

Merguez sausage meat is perfect for patties or shaping around a skewer kofta-style and charring on the barbecue - serve with flatbreads, a chopped salad and cooling yoghurt. Delicious on a homemade pizza, the spicy sausage meat dotted on providing bursts of intense flavour.

Chef Valentine Warner inspires:
"One of my favourite sausages, the meat is very handy when loose.

Fired balls of the sausage meat added to a tomato sauce containing a little extra harissa is wonderful in the centre of some simply boiled chickpeas dressed on a little oil and sea salt.

Used as you would lamb mince in samosas and mixed with cubes of boiled potato plus a little ‘wakeup call’ of chopped preserved lemon. Deep fry in their filo triangles, drain and then try not to eat the lot without offering them around.

Mixed with a handful of fresh breadcrumbs, another of chopped fresh coriander and a little dill and lemon juice stirred in and this makes a fabulous stuffing to tie-up between two fillets of mackerel then cook over charcoal.

Cook the sausage meat in a tomato sauce with onion plus a little extra cumin and cinnamon. Stir in a small heap of fresh mint and eat with a couple of poached or fried eggs and a blob of yoghurt - mop it all up with grilled flatbreads."

*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 its distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire.


Lamb shoulder and breast (76%), spring water, rice flour, fresh white onion, fresh red chilli, fresh coriander leaf, coarse sea salt, fresh garlic, ground caraway seed, ground paprika, ground coriander seed, ground cumin seed, chilli powder, ground black pepper, ground cinnamon stick, ground fennel seed, preservative (sulphur dioxide).

  • Allergy advice for allergens see ingredients in bold
  • Lamb Merguez Sausage Meat is naturally free-from gluten

Customer reviews

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