Diced Lamb Leg

Extra-lean diced lamb comes mainly from the leg. This means you can cook it more quickly, or choose to grill it pink. Diced lamb is fabulous in hot pot. A top tip is to dust the pieces lightly in flour, before browning of in a little butter. This will add colour, flavour and body to the finished dish. This preparation is also ideal for lamb shish kebabs. Marinate in your favourite spices and skewer with onion and green peppers. Serve with warm flatbreads, chilli sauce, shredded lettuce and tzatziki. 

Even the best meat still requires expert preparation, so we work with master butchers who cut our diced lamb to uniform size. This is not merely to make it look pretty on a skewer but also to ensure that the pieces cook evenly. We go to this extra effort to maintain the premium quality you have come to expect from Wiltshire Country Fayre.

When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy.

Wiltshire Country Fayre have been working with the best local suppliers since our inception. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.

Product photography is representative only.  Weights and portions will be as stated.