Diced lamb - 2 x 440g

Greendale lamb comes from our own flock of breeding ewes, which are predominantly traditional breeds such as Suffolk's and continental X's. After enjoying spring and summer grazing on the rich pasture at our East Devon farm, our lambs are carefully selected when they reach the correct weight _ they travel just eight miles to a local abattoir, the short journey helping to keep stress to a minimum. Hung for a minimum of ten days, the meat becomes even more flavoursome and tender. Our master butchers then prepare it on_site at Greendale Farm Shop, skilfully turning it into plump chops, classic roasts, burgers, meatballs and much, much more.

Diced lamb is great to have on ‘stand_by’; if you’re not planning to eat it within a day or so of receiving it, freeze it straight away. Use it within a month of freezing, and always use on the day of defrosting.

Pre_browning your diced lamb can help enhance its flavour if you plan to braise or slow_cook it; simply pan_fry the cubes in a little oil over a high heat for a few minutes, turning regularly until browned all over. Then add them to your chosen recipe for a long, slow cook that will give a tender, flavoursome finished result.