Diced Lamb

Succulent Diced Lamb

The centerpiece for your favorite slow-cooked traditions. Hand-cut from premium Australian lamb, our diced portions are selected for their natural tenderness and sweet, delicate flavor. We’ve done the hard work for you, trimming away the excess while keeping just enough to ensure the meat remains moist and flavorful during the cooking process. Whether it’s a fragrant Moroccan tagine, a classic Irish stew, or a spicy Rogan Josh, this lamb is prepared to deliver a melt-in-the-mouth experience every time.

The Butcher’s Tip: The Low-Temp Tenderizer

Lamb shoulder and leg cuts thrive when they aren't rushed. For a foolproof finish, keep your cooking temperature at a gentle simmer—around 140°C to 150°C if using an oven. This lower heat prevents the muscle fibers from tightening up, allowing the natural fats to slowly baste the meat from the inside out.

The most important step: Before you add your liquids, sear the lamb in small batches until it develops a rich, golden-brown crust. This caramelization adds a deep, savory complexity to your sauce that you simply can't get from simmering alone.