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Diced lamb is ideal for slow cooked meals like curries, tagines, stews, casseroles, and pies. This collection includes diced lamb for slow cooking plus lamb skewers for quick midweek meals.
For slow cooking choose lamb shoulder diced or lamb curry.
For quick cooking choose lamb skewers.
Brown diced lamb first, then cook gently until tender. For skewers, cook hot and fast and rest briefly before serving.
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Diced lamb is most commonly cut from the shoulder. It is full flavoured and suits slow, moist cooking methods like curries, stews, casseroles, and tagines.
Keep diced lamb refrigerated and follow the best before date on the label. If you are not cooking it soon, freeze before the date shown. Once cooked, refrigerate and eat within 3 days.
Cooking time depends on the cut and the recipe. As a guide, diced lamb is best cooked gently until tender. In a slow cooker, use a lower setting for a longer cook, or a higher setting for a shorter cook, and cook until the lamb is tender rather than cooking to a strict time.
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