Lamb Shoulder - Diced

The Black Farmer Verified independent store

→

Lamb Shoulder - Diced with bold flavour and heritage British lamb quality. Our British diced lamb shoulder comes ready-cut for rich, slow-cooked dishes. Each piece delivers deep, h earty flavour and tender texture, ideal for stews, curries, tagines and family favourites. British diced lamb shoulder for rich, slow-cooked flavour Ideal for stews, curries, tagines and batch-cooking Evenly cut pieces for consistent cooking results Sourced from grass-fed, high-welfare British farms Perfect for meal prep, family dishes and winter warmers Works well with Mediterranean, Caribbean and British flavours What is diced lamb shoulder? Diced lamb shoulder is tender, flavour-rich lamb cut into chunks from the shoulder — a harder-working, well-marbled part of the animal. That marbling is exactly what makes it ideal for slow cooking: as it braises, the fat melts and the meat becomes meltingly tender. It's the classic choice for curries, tagines, stews and hotpots. Diced lamb shoulder vs diced leg: Leg is leaner, better suited to quicker cooking or where you want less fat: see our diced lamb leg. For a deeply savoury curry or stew, choose shoulder. Browse the full British lamb collection. How to cook diced lamb shoulder Pat the lamb dry and season. Heat a little oil in a large pan or casserole over medium-high heat and brown the lamb on all sides. Add aromatics — onion, garlic, rosemary or thyme — then pour in stock, wine or a mix until the meat is partially covered. Cover and braise gently for 1.5–2 hours, until the lamb is tender and pulls apart easily. Show more