Diced Lamb Shoulder, High Welfare, Non-Organic (500g)
Farmison & Co
£14.65
(£2.93 per 100g)
Unavailable
Dry-aged diced lamb. From free-range herds raised on green pastures.
What makes me special?
- Perfect for long, slow cooking – ideal in stews or casseroles
- Dry-aged for seven days to increase the depth of flavour and for a tender texture
- The smallholding farms that supply Farmison & Co safeguard the welfare of their animals through traditional farming practices
What makes me special?
- Perfect for long, slow cooking – ideal in stews or casseroles
- Dry-aged for seven days to increase the depth of flavour and for a tender texture
- The smallholding farms that supply Farmison & Co safeguard the welfare of their animals through traditional farming practices
Read more
Producer
Producer
Always free-range, expertly-reared 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, focusing on provenance, and working to reduce their carbon footprint.
Nutrition
Nutrition
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
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
Ingredients & allergens
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.
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.
Storage & prep
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.
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.