Our Diced Lamb comes from the Leg, a delicious flavourful cut of lamb that transforms a very economical cut into a meltingly tender option in the slow cooker alongside hearty seasonal vegetables.
Our Lamb is Halal Certified, Grass Fed, Free of Antibiotics/Hormones, Free Ranging Outside, Farmed Ethnically & Sustainably (non GMO) & vacuum packed in New Zealand to ensure the product arrives in optimum condition.
How can I cook it
Remove your diced lamb 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.
Moroccan Diced Lamb
Quick Lamb Curry
This has been recently frozen, however we can assure you the taste and quality is the same, just in frozen state.
Item is frozen at -20 degrees celsius, before the ‘best before/freeze by date’ (expiry date) on the label i.e. means it can be kept in fridge (chiller) till that date.
Note – due to New Zealand export regulation’s the labelling can’t be amended to a more useful description.
Note – Frozen Lamb generally has a 12 month validity in the freezer.