Lamb mince is highly versatile and packed with flavour. It's popular in Middle Eastern recipes such as stuffed aubergine and koftas. Or use it in moussaka, shepherd’s pie or bolognese.
DescriptionFernhill Farm says:
Our lambs are born in Spring as nature intended; arriving into the world with the first nip of luscious Somerset pasture growth. Slow to mature, they are raised purely on our farms herbs and grasses. Dry aged, slow grown, 100% grass and herb fed. Eve
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 3 days
Place in a frying pan drizzled with oil and cook until browned for 5-6 minutes. Add a rich sauce, season well and bring to the boil, then allow to simmer for 20 minutes, until the lamb is thoroughly cooked.