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

Lamb Merguez Sausage Meat 500g

£9.25

In stock
  • Each pack weighs approx. 500g

Select Pack Quantity

We currently have 831 remaining in stock.
  • Delivered fresh
  • Native breed
  • Grass-fed
  • cook on the BBQ
  • Suitable for freezing

Product description

Bold, Spiced Sausage Meat Made from Native Breed Lamb
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. It’s also delicious crumbled over homemade pizza, where the spicy sausage meat delivers bursts of intense flavour.

Also available as lamb merguez sausages in packs of 6 (approx. 480g).

Chef Valentine Warner's Inspiration:
"One of my favourite sausages, the lamb sausage 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 minced lamb 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."

Ingredients

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
  • Naturally free-from gluten

Journal

George Ryle's lamb merguez flatbread recipe is available on our journal.

Background

Native Breed Lamb with Distinctive Yorkshire Character
Swaledale lambs roam freely across the Yorkshire Dales, migrating between valleys and hilltops and foraging as they go. The limestone pastures are rich in grasses, herbs and wildflowers, which give the meat its deep flavour and unmistakable character. Robust and slightly sweet, with a subtle herbal note, Swaledale lamb is rooted in the landscape it comes from. Distinctly and proudly Yorkshire.

Swaledale Merguez Sausage Meat is Always Fresh, Never Frozen®, vacuum packed and shipped in recyclable packaging to arrive safely insulated and ready to use.

Customer Reviews

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