Diced lamb, hoggett or mutton make possibly the finest casseroles, curries and tagines. This non-intensively pasture reared meat develops fabulous flavour, especially when hung and dry -aged as we do at our Farm Shop on the Farm and at Borough Market. Generally at Northfield Farm we dice either the shoulder of lamb, or the leg of lamb, depending on how lean you need the meat to be.
It is worth emphasising that for certain curries and tagines, it is always worth going for the slightly juicier, fattier, diced shoulder of lamb. All of the connective tissues melt down with the long slow cooking, combining with the spices and other ingredients to make a truly unctuous meal.
Why not try diced lamb instead of diced beef in your usual casserole? Or try using diced lamb instead of chicken the next time you make a curry – you will need to cook it for a bit longer, but the rewards to your tastebuds will be beyond measure.
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