High Welfare Diced Lamb Shoulder, Farmison & Co (500g) | Abel & Cole

Diced Lamb Shoulder, High Welfare, Non-Organic, Farmison & Co (500g)

(£2.79 per 100g)

Available from 22nd April

Dry-aged diced lamb. From free ranging heritage herds. Raised on green pastures.

What makes me special?

- Perfect for long, slow cooking – ideal in stews or casseroles
- 7 day dry-aged for deep flavour and a tender texture
- From native breeds in and around Yorkshire
- The smallholding farms that supply Farmison & Co safeguard the natural biodiversity of heritage breeds through high-welfare farming practices
Read More Read Less

Always free-range, grass-fed and dry-aged. Farmison have been championing better meat since 2011. Working with sustainable and responsible farms in and around Yorkshire. They’re on a mission to return heritage breeds to the nation’s table. Farmison & Co’s focus on better meat stands for environmental protection and provides purpose to everything they do. From encouraging traditional farming methods, focussing on provenance, and working to reduce their carbon footprint.

Ingredients & allergens

Lamb 100%. Made in a factory that handles gluten, egg, fish, soya, milk, celery, mustard, sesame & sulphites.

For allergens, including cereals containing gluten, see ingredients in bold.

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items


Nutritional Information - typical values per 100g/ml
Energy (kJ): 1199
Energy (kcal): 288
Fat (g): 19.3
of which saturates (g): 9
Carbohydrate (g): 0
of which sugars (g): 0
Fibre (g):0
Protein (g):28.5
Salt (g): 0.22

Storage & prep

Store between 0c & 4c. Suitable for home freezing. Freeze on day of delivery. Fully defrost in a refrigerated environment over 24 hours. Once fully defrosted, use within 24 hours. Do not re-freeze

To cook:
1. Pre heat oven to 150°C/130°C fan/gas 2.
2. Remove meat from packaging & pat dry.
3. Season the meat with sea salt & cracked black pepper before searing in a little olive oil or rapeseed oil in a casserole dish over high heat until brown then keep to one side.
4. Chop equal amounts of onion, carrot and celery. Fry the vegetables along with a bay leaf & a sprig of thyme until lightly coloured. Add half a bottle of white wine and reduce by two thirds, then add 300 ml of lamb or chicken stock and 1 tablespoon of tomato paste (optional).
5. Reduce a little, then thicken with a tablespoon corn flour mixed with a little cold water and stir into the boiling broth.
6. Add the meat to the casserole, then cover & place in the centre of the oven. Cook for 2 to 2½ hours, or until the meat is tender when pierced with a skewer. 
7. Remove from oven. Pass the juices through a fine sieve into a saucepan and reduce to rich, glossy gravy then pour back over the meat when ready to serve. 

Serve with buttery mash potatoes and seasonal vegetables.


Food contact material: Plastic - Other (Not Currently Recyclable)
Lid/Cap: Paper/Card (Recyclable - Widely recyclable)
Contains BPA: No

You might also like to try...


Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop