Elevate your slow-cooked favourites with the rich, succulent flavour of Stack Butcher’s Premium Diced Lamb. Hand-cut by our master butchers from the finest British leg or shoulder, these uniform cubes are selected for their incredible tenderness and deep, grass-fed taste. We take the time to expertly trim each piece, ensuring you get lean, meaty chunks with just enough natural marbling to remain juicy during a long, slow simmer. Whether you’re crafting a traditional Scottish stew or a fragrant Eastern curry, our diced lamb is a high-quality, "no-waste" essential that brings a touch of luxury to your kitchen. The Gourmet Choice for Slow Cooking 100% Prime Lamb: Sourced from trusted farms, offering a delicate, sweet flavour profile. Expertly Hand-Diced: Cut into approximately 2.5cm cubes to ensure an even cook throughout your dish. Lean & Trimmed: We remove excess fat and gristle, so every gram you buy is 100% edible, high-protein meat. Maximum Flavour Absorption: The tender texture of our lamb acts as the perfect canvas for rich gravies, aromatic spices, and red wine reductions. Product Info & Storage At Stack Butcher, we provide fresh, raw lamb prepared daily to ensure the highest quality for your home cooking Ingredients: 100% Premium Lamb. Butcher’s Prep: Carefully cubed and ready for the pot. Storage Advice: Keep refrigerated below 5°C. Suitable for home freezing on the day of purchase for up to 6 months. Preparation: Delivered raw and unseasoned. Cooking Inspiration The Classic Scotch Broth: Simmer with barley, root vegetables, and plenty of fresh parsley for a comforting, traditional bowl of goodness. Aromatic Rogan Josh: Toss the diced lamb in a blend of ginger, garlic, and Kashmiri chilies. Slow-cook with yogurt and tomatoes for a melt-in-the-mouth curry. Red Wine & Rosemary Casserole: Brown the lamb in small batches, then slow-cook with red wine, lamb stock, and fresh rosemary for a sophisticated weekend dinner. Traditional Irish Stew: Layer with potatoes, onions, and carrots for a simple, hearty meal where the lamb flavour truly shines. Cooking Instructions Slow Cook/Casserole: For the best results, cook on a low simmer for 1.5 to 2.5 hours until the meat is fork-tender. Butcher’s Tip: Always sear your diced lamb in a hot pan before adding your liquid. This "Maillard reaction" browns the meat, locking in the juices and creating a much richer, darker sauce for your stew.
