Lamb Leg Mince
Typically less than 20% fat- Grade A Lamb
Lamb mince is particularly good for meatballs, burgers and other patties. It’s popular in Middle Eastern recipes such as stuffed aubergine and koftas. Or use it in moussaka, shepherd’s pie or bolognese.
Country of Origin:
Upon opening a faint smell is released from the pack. This is normal and will disappear when the meat is exposed to the air. Extra care has been taken to remove bones, although some may remain.
Shallow Fry – From Chilled: For best results prior to cooking bring the meat to room temperature. Remove all packaging. Pre-heat your pan over a high heat and add 15ml (1 tbsp) of oil. Add mince and brown all over for 6-8 minutes (250g), 8-10 minutes (500g-800g), 10-14 minutes (800g-1.1kg). Then use as per your favourite recipe. Check product is piping hot before serving. Do not re-heat. We have given you these cooking instructions as a guide only.