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AU Grass-Fed Diced Lamb Leg - 500g

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Collections: All Lamb


What Is It?

  • Diced lamb generally comes from the shoulder, a working muscle which makes it a less tender but a very flavourful part of the lamb nonetheless, making it the perfect cut suited to slow moist cooking methods.

Best Way To Cook?

  • Best to slow-cook.
  • Remove your diced lamb shoulder from the refrigerator 30 minutes before cooking and preheat your oven.
  • Heat a little oil in a large frying pan over a high heat.
  • When hot, season the lamb with salt and pepper and then fry in 2-3 batches until browned all over. Browning the meat first not only improves colour but also develops flavour.
  • Transfer to a casserole dish. Add cubed seasonal vegetables. Pour stock or liquid over and mix gently to combine.
  • Cover the dish with a lid (or 2 layers of tinfoil) and bake in the oven for 3½ - 4 hours.
  • Remove from the oven and let it slightly cool.
  • Taste and season as required.
  • If using a slow cooker, cook on low for 8 hours or high for 6 hours. If the liquid needs thickening at the end of cooking, simmer in a saucepan with 2 teaspoons of cornflour with ¼ cup water.
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