Tips from the Butcher

"Searing the meat is an essential step for making a great lamb stew. This is where the stew really starts to build its deep, rich flavour."

Diced, Lamb

This 28-Day dry aged, lean steak is ideal for flash frying as well as barbequing.


About our Lamb

  • British
  • Boned, trimmed and cubed neck of lamb
  • Ideal for casseroles and tagines
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