Lamb Mince, lean (500g)

£4.49
(89.8p per 100g)

A lean mince, free range lamb is clearly a great choice for meatballs and burgers. However, lamb’s popular all over the world, try something a bit more exotic with some Middle Eastern dishes like stuffed aubergines and lamb koftas.

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Producer

We get some of our lamb from Robert Ventress at Intake Farm in Yorkshire, along with a clutch of other lamb farms in picturesque North Yorkshire Moors National Park. His farm’s been in the family since Great Grandfather Henry arrived here in the 1870s. Many years later, Robert nowadays makes sure his lambs at Intake farm are reared as naturally as possible, spending much of their lives outside in the sun, eating hay and grass. If you fancy seeing some well loved lambs and a spectacular stretch of coastline, you should take a visit. His wife runs the farm’s B&B and it’s only four miles from stunning Robin Hood’s Bay. Intake of Breath Farm, then?

Ingredients & allergens

Lamb (100%) Maximum 20% fat.

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

The essential ingredient for a homemade shepherd's pie or moussaka. Lamb should be kept in the fridge, although it can be frozen on the day of purchase. If using in a stew or curry, it’s always good to brown the meat first to caramelise the outside, lending it depth of flavour and a lovely colour. Lamb should be kept at a very cool temperature in the fridge, wrapped and kept away from other foods. Lamb can be frozen, but should be thoroughly defrosted before cooking. Upon opening, vac-packed meat can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!

Lamb Mince, lean (500g)

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