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Diced lamb
£18.17 per kg
Trimmed and cut here into even pieces so it cooks at a consistent rate. Ready for curries, tagines, stews and kebabs. Brown it hard in batches first — crowding the pan is what turns a stew grey — then let it cook slowly until tender. Takes warm spices particularly well.
Brown in batches, then 2-2.5 hours at 150°C. Warm spices go in with the onions, not at the end — they need fat and heat to release.
175–200g per person for a curry, tagine or stew.