Diced Shoulder of Lamb
Shoulder of lamb, hand-diced by our expert butchers into approximately one-inch pieces for added versatility. Perfect for casseroles, curries, and kebabs.
Chef Valentine Warner inspires:
"Shoulder is my absolute go to when using diced-meat for stews and braises. Containing a considerably higher fat content than the leg, it renders to a delicious almost gluey softness that I so prefer.
Try a vindaloo (or vindalho), a Goan curry based on the traditional Portuguese dish carne de vinha d'alhos, containing white wine vinegar, green chillies and a lot of garlic. Eaten with rice is a natural pairing, or instead hollow out a loaf of crusty white bread and serve it South African bunny chow-style.
Continuing the chilli theme, try making a Mexican birria-style casserole with ancho and guajillo chillies, apple cider vinegar and spices, and eating with soft flour tortillas. Truly delicious.
A French ragoût or navarin of lamb, with tomatoes is a wonderful thing. Returning homewards, a slow braise with carrots, turnips and pearl barley is delicious as is a creation with leeks, dill and capers in a white sauce.
A favourite amongst tagine styles is a barkouk; the lamb is spiced with a little black pepper, cumin, saffron and cinnamon, cooked with acacia honey and prunes and served garnished with boiled eggs and toasted Spanish almonds.
When in Japan I like to thread small pieces of diced lamb shoulder onto a skewer and cook carefully over glowing charcoal; serve with yakitori tare and a cold beer!"
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Diced Shoulder of Lamb
Shoulder of lamb, hand-diced by our expert butchers into approximately one-inch pieces for added versatility. Perfect for casseroles, curries, and kebabs.
Chef Valentine Warner inspires:
"Shoulder is my absolute go to when using diced-meat for stews and braises. Containing a considerably higher fat content than the leg, it renders to a delicious almost gluey softness that I so prefer.
Try a vindaloo (or vindalho), a Goan curry based on the traditional Portuguese dish carne de vinha d'alhos, containing white wine vinegar, green chillies and a lot of garlic. Eaten with rice is a natural pairing, or instead hollow out a loaf of crusty white bread and serve it South African bunny chow-style.
Continuing the chilli theme, try making a Mexican birria-style casserole with ancho and guajillo chillies, apple cider vinegar and spices, and eating with soft flour tortillas. Truly delicious.
A French ragoût or navarin of lamb, with tomatoes is a wonderful thing. Returning homewards, a slow braise with carrots, turnips and pearl barley is delicious as is a creation with leeks, dill and capers in a white sauce.
A favourite amongst tagine styles is a barkouk; the lamb is spiced with a little black pepper, cumin, saffron and cinnamon, cooked with acacia honey and prunes and served garnished with boiled eggs and toasted Spanish almonds.
When in Japan I like to thread small pieces of diced lamb shoulder onto a skewer and cook carefully over glowing charcoal; serve with yakitori tare and a cold beer!"
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Description
Shoulder of lamb, hand-diced by our expert butchers into approximately one-inch pieces for added versatility. Perfect for casseroles, curries, and kebabs.
Chef Valentine Warner inspires:
"Shoulder is my absolute go to when using diced-meat for stews and braises. Containing a considerably higher fat content than the leg, it renders to a delicious almost gluey softness that I so prefer.
Try a vindaloo (or vindalho), a Goan curry based on the traditional Portuguese dish carne de vinha d'alhos, containing white wine vinegar, green chillies and a lot of garlic. Eaten with rice is a natural pairing, or instead hollow out a loaf of crusty white bread and serve it South African bunny chow-style.
Continuing the chilli theme, try making a Mexican birria-style casserole with ancho and guajillo chillies, apple cider vinegar and spices, and eating with soft flour tortillas. Truly delicious.
A French ragoût or navarin of lamb, with tomatoes is a wonderful thing. Returning homewards, a slow braise with carrots, turnips and pearl barley is delicious as is a creation with leeks, dill and capers in a white sauce.
A favourite amongst tagine styles is a barkouk; the lamb is spiced with a little black pepper, cumin, saffron and cinnamon, cooked with acacia honey and prunes and served garnished with boiled eggs and toasted Spanish almonds.
When in Japan I like to thread small pieces of diced lamb shoulder onto a skewer and cook carefully over glowing charcoal; serve with yakitori tare and a cold beer!"
