Minced Lamb 500g

⭐ great taste® 2024

Swaledale Minced Lamb is prepared from select cuts of lamb shoulder, offering a rich, heathery flavour. Perfect for elevating traditional dishes like shepherd’s pie or bringing authentic depth to North African-style Kofta Kebabs. This premium-quality lamb mince captures the distinctive taste of the Yorkshire Dales, renowned for producing tender, flavourful meat from heritage breeds.

Inspiration from Chef Valentine Warner
"Taking a left-field route and minced lamb mixed with a fraction of bulgar wheat, chopped parsley, a little diced fresh tomato, cumin, garlic, lemon juice and a little chilli salt and olive oil is so delicious if tried raw and eaten with the accompaniment on flatbread.

Moussaka is a taste of Greece conjuring happy memories of squint white walls and sugar-lump houses. Minced lamb, potato and fried aubergine under a velvety béchamel hinting feta, cinnamon, nutmeg and such richness well-made is a most delicious lunch beneath the hot sun with salad and the retsina that sees me among a minority of enthusiasts.

Cornish pasty and congratulations to this glorious celebration of pepper lamb, swede and turnip. But make sure there is enough onion and woe betide undercooked roots. Easy to make they are good to freeze, pre-baking providing rapid response needs for winter walks.

A stuffed tomato I fear has been relegated and I’m a super fan determined to see their return. Lamb, onions, spices, sultanas, pine nuts and buttery, short grain rice flecked with fresh dill and parsley this is such an easy preparation. As a last meal ever it would certainly be a happy option.

To truly concrete my attachment to a bygone era and marrow (whole or cut in rings), stuffed with interesting mince and under a cheesy béchamel is just delicious! Bring it back!"

great taste® Judges' Comments
"There are good levels of fat in this well minced lamb. Cooked, there was an intense deep flavour of lamb, with a moistness and richness from using the shoulder, creating a deliciously flavourful mince which could be used in a multitude of recipes. The judges really enjoyed tasting this.

There was a good grind to the meat and a good ratio of meat-to-fat. The mince has retained a good texture in cooking - a little chew releases the delicate but clean flavour of lamb. This is a good mince which, when added to other ingredients, will make a great dish.

Judges loved the subtle lamb notes from the cooked lamb and thought that there was a decent amount of fat glistening. The cooked meat had great texture and the lambiness coated the palate and had a long finish. This would have a myriad of uses and add great depth to any dish. This coarsely ground raw meat had a richness in colour and a good distribution of fat..."