Cut from the shoulders and shin, our Diced Lamb is perfect for long, slow cooking, boasting deep flavour and meltingly tender texture as the meat stews on low heats. Sourced exclusively from Greenfields Farm, Merstone Lane, Isle Of Wight, our flocks are reared on lush pastures in pristine Island countryside, this cut reflects the quality of our beautiful local Isle of Wight lamb and makes for hearty and wholesome dishes all year round.
These generous pieces of diced lamb are cut from the shoulder, neck, and shin of the animal. The meat here is typically tougher than the loin or saddle, but the generous marbling and connective tissue break down upon slow cooking to offer melting tenderness in the pot. A must for slow cooking with our native breed lamb showcasing the flavours that makes it so special.
To slow cook, lightly fry the diced lamb before adding in a pre-prepared mirepoix of chopped onion, carrot, and celeriac, continuing to lightly fry, then adding in half a bottle of white wine, as well as lamb stock, and cooking long and slow. Serve with creamy mashed potato, seasonal vegetables, and freshly made mint sauce.