Lamb Diced

Tender and tasty organic, grass-fed lamb diced by hand to make adding to your favourite dishes easy as pie. Delicious paired with sweet flavours like apricots, pomegranate, and almonds.

Good To Know

Ingredients & Nutritional's

Organic and Grass-fed Lamb
Please note this is produced in a factory that handles Gluten

Nutritionals Typical values per 100g | Energy 976kj/235kcal | Fat 18.3g, (of which Saturates 8.5g) | Protein 17.6g | Salt 0.15g

How To Store

Our lamb diced is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces and tender, , steaks.

How To Cook

We Recommend: 

Season the Lamb:

• • Season with salt and pepper and any other seasonings or spices that suit your recipe (e.g., rosemary for Mediterranean, cumin for Middle Eastern dishes).

Heat the Oil:

• Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat.

Brown the Lamb:

• Add the lamb in batches to avoid overcrowding the pan. This helps to get a good sear on the lamb, locking in flavor.
• Brown the lamb for 2-3 minutes per side until it’s golden brown on the outside.
• Remove the lamb from the pan and set it aside.

Cook Onions and Garlic (Optional):

• In the same pan, reduce the heat to medium and add chopped onions and garlic (if using) to the oil. Sauté until softened, about 5 minutes.

Return Lamb and Add Liquid (if needed):

• For stews or braised dishes: Return the lamb to the pan and add broth, stock, wine, or water (about 1-2 cups, depending on the recipe). Simmer over low heat until the lamb is tender, usually 45 minutes to 1.5 hours, depending on the cut.
• For quicker dishes (like stir-fry or kebabs): Cook the lamb through for another 5-10 minutes after browning, depending on the size of the dice.