A Versatile, Lean Cut for Slow Cooking and Skewers
Our diced leg of lamb, cut into roughly one-inch pieces for convenience, is a versatile ingredient suited to all kinds of cooking, from casseroles and curries to kebabs and braises. Lean and tender, it works particularly well in slower-cooked dishes that allow its flavour to deepen and its texture to soften.

It is also an excellent choice for skewering and cooking quickly over fire, especially when paired with a robust marinade. Whether you are making a warming stew, a spiced kebab or a brothy noodle dish, diced leg of lamb is a useful cut to have on hand. We also offer Diced Shoulder of Lamb for slower, richer braises and stews.

Inspiration from Chef Valentine Warner
“Swaledale lamb is well-fatted and perfectly hung. It’s born to be skewered as a lamb shish in a marinade of Greek yoghurt, tomato purée, grated raw garlic and raw onion, chilli powder, cinnamon and cumin. Add lemon juice and coarse sea salt when cooking over charcoal. Dished up warm with unleavened bread, labneh, hummus, chilli sauce, fresh mint, tomatoes and pickles, this is a sandwich you’ll tuck into with abandon.

Lambs are no strangers to salt marshes, and so, cooked in cider with cockles and bacon, this is one of my very favourite surf-and-turf braises. From Yorkshire these lambs may be, but they are delightful when given the Lancashire hotpot treatment.

Lamb and vegetable soup with barley delivers a modest yet utterly satisfying lunch.

Braised in a ginger and onion broth, with noodles and lettuce added, and a spicy crispy garlic and chilli sauce, this creates a bowl that is most slurp-worthy.”