Grass Fed Diced Lamb

Our bite-sized pieces of lamb from grass-fed Lamb, with clean, pronounced lamb flavour and moderate marbling. Ideal for quick-cooking or slow-simmering, the meat becomes tender and absorbs seasonings and sauces beautifully.

Why you’ll love it

• Distinct, taste from pasture-raised animals.
• Versatile, works in stews, curries, kebabs, and stir-fries.
• Cooks quickly in small pieces or becomes meltingly tender when slow-cooked.

Cooking suggestions

• Stew or Tagine: Brown cubes, then simmer slowly with stock, tomatoes, root veg, and warm spices (cumin, cinnamon, coriander) for 1.5–2 hours until tender.
• Curry: Sauté aromatics, add spices and diced lamb, then simmer with coconut milk or yogurt for 45–60 minutes until rich and tender.
• Kebabs/Grill: Marinate in olive oil, lemon, garlic, and herbs or our traditional mint marinade, skewer and grill over high heat 6–10 minutes, turning, for charred edges and juicy centres.
• Quick Pan-Sear: Cook over high heat in a hot pan 4–6 minutes, turning, for medium pieces—best for faster meals with bright sauces.
• Slow Cooker: Combine with stock, tomatoes, and root veg; cook on low 6–8 hours for fall-apart tenderness.
• Oven Braise: Brown, then bake covered at 325°F (160°C) for 1.5–2 hours until soft.

Serving guide

• Sides: Serve with couscous, rice, mashed potatoes, roasted vegetables, or flatbreads for soaking up sauces.
• Sauces & Finishes: Pair with chimichurri, tzatziki, minted yogurt, or a lemon-herb salsa to cut richness and add brightness.
• Presentation: Serve stews family-style in a deep dish, thread kebabs on skewers, or spoon saucy lamb over grains for casual plating. Garnish with fresh herbs and a squeeze of lemon.
• Leftovers: Cool within 2 hours and refrigerate up to 3 days or freeze up to 3 months. Reheat gently with a splash of stock or water to restore moisture.

Our promise to you

Everything at The Butchers Corner is freshly cut and prepared to high quality standards for your satisfaction.