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Diced Lamb
£ 10.75
Available in 500g packs.
We aim to please – if you have any specific requirements, please do feel free to contact us an we will be more than happy to help!
Diced Lamb – Ideal for Casseroles, Curries & Tagines
Northfield Farm’s grass-fed Diced Lamb, Hoggett or Mutton is a flavour-packed staple for anyone who loves slow-cooked, hearty meals. Raised on pasture and expertly dry-aged at our Farm Shop and Borough Market stall, our lamb is full of natural character – perfect for traditional casseroles, aromatic tagines, and warming curries.
We typically prepare diced lamb from either the shoulder (for richer, juicier dishes) or the leg (for a leaner result), depending on your preference and the dish you’re preparing. Shoulder offers slightly more fat and connective tissue, which breaks down beautifully during slow cooking, giving sauces an irresistibly silky texture.
Don’t reserve lamb for Easter or Sunday roasts – this incredibly versatile ingredient can replace beef or chicken in many of your favourite recipes for a delicious twist.
How to Cook Diced Lamb
For best results, always brown diced lamb in a hot pan before braising to develop deep flavour.
Slow-Cooked Curry, Tagine or Stew:
- Preheat oven to 160°C (fan 140°C) or use a slow cooker on low.
- Brown lamb in a heavy-bottomed pan with oil, salt, and pepper.
- Add onions, garlic, spices, herbs, and liquid (stock, tomatoes, or coconut Milk depending on the recipe).
- Cover and cook in the oven for 2.5 to 3 hours, or in the slow cooker for 6–8 hours, until meltingly tender.
- For a tagine, add dried fruits like apricots or prunes in the final hour of cooking.
Quick Tip: Lamb shoulder is ideal for curries and tagines, while lean leg dice works well in stews or pies.
Serving Ideas
- Pair lamb tagine with herbed couscous, toasted almonds and fresh mint.
- Serve a spiced lamb curry with rice, naan, and a cucumber raita.
- Use leftovers in wraps or over jacket potatoes for a delicious midweek meal.
Looking for More?
- Try our Lamb Neck Fillet for slow braises packed with flavour.
- For leaner diced cuts, explore our Diced Lamb.
- Fancy something fiery? Add our Lamb Merguez Sausages to your next tagine.
- Prefer grilling? Check out our Lamb Loin Chops or Barnsley Chops for quick cooking options.
Order online for nationwide delivery or click & collect from our Rutland Farm Shop or Borough Market. Discover the rich, honest taste of traditionally reared lamb – butchered with care and packed with flavour.
15 reviews for Diced Lamb
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beverley mcvey (verified owner) –
Susan Pape (verified owner) –
This is British lamb that is made for a casserole, just add your local Vegetables to it and cook slowly.
beverley mcvey (verified owner) –
Tender & juicy.
Fiona (verified owner) –
Amazing flavour some, tender lamb.
Donna Mason (verified owner) –
Philip Catterall (verified owner) –
Worked perfectly in a lamb biriyani I made. Succulent and tasty
Karen P. (verified owner) –
We love these spicy lamb kebabs so much we had them as a special order for our Christmas lunch! They were thoroughly enjoyed as always, well marinaded and nice and spicy. We can’t get enough!
Andrew Dejardin (verified owner) –
Fiona MacDonald (verified owner) –
Exceptional, quality lamb. Delicious!
Fiona MacDonald (verified owner) –
This is the most delicious lamb I’ve ever had. We are so lucky to have Northfield Farm so nearby
Fiona (verified owner) –
From BBQs to stews this is the best lamb around
Maxine (verified owner) –
Fiona (verified owner) –
Delicious!
Chris Morton (verified owner) –
Fantastic base for a Lamb Rogan Josh. Succulent and tasty
Stephen Carroll (verified owner) –
I’ll put 5 down as everything else has been great and no reason to think these will not be, however looks good but not tried yet, in the freezer for now