Diced Shoulder of Lamb
A Richer, More Succulent Cut for Slow Cooking and Skewers
Shoulder of lamb, hand diced by our expert butchers into roughly one-inch pieces, is a versatile cut suited to all kinds of cooking, from casseroles and curries to kebabs and braises. With a higher fat content than the leg, it brings extra richness and softness to slower-cooked dishes, making it particularly rewarding in recipes where depth of flavour and tenderness matter most.
It is also excellent skewered and cooked over fire, especially when paired with assertive marinades and spice-led cooking. Whether you are making a tagine, a curry or something destined for the barbecue, diced shoulder of lamb is a useful cut to have on hand. We also offer Diced Leg of Lamb for leaner stews, curries and kebabs.
Inspiration from Chef Valentine Warner
āShoulder is my absolute go to when using diced meat for stews and braises. Containing a considerably higher fat content than the leg, it renders to a delicious, almost gluey softness that I so prefer.
Try a vindaloo, or vindalho, a Goan curry based on the traditional Portuguese dish carne de vinha dāalhos, containing white wine vinegar, green chillies and a lot of garlic. Eaten with rice is a natural pairing, or instead hollow out a loaf of crusty white bread and serve it South African bunny chow style.
Continuing the chilli theme, try making a Mexican birria-style casserole with ancho and guajillo chillies, apple cider vinegar and spices, and eating it with soft flour tortillas. Truly delicious.
A French ragoƻt or navarin of lamb with tomatoes is a wonderful thing. Returning homewards, a slow braise with carrots, turnips and pearl barley is delicious, as is a creation with leeks, dill and capers in a white sauce.
A favourite amongst tagine styles is a barkouk; the lamb is spiced with a little black pepper, cumin, saffron and cinnamon, cooked with acacia honey and prunes, and served garnished with boiled eggs and toasted Spanish almonds.
When in Japan, I like to thread small pieces of diced lamb shoulder onto a skewer and cook carefully over glowing charcoal; serve with yakitori tare and a cold beer!ā
A Richer, More Succulent Cut for Slow Cooking and Skewers
Shoulder of lamb, hand diced by our expert butchers into roughly one-inch pieces, is a versatile cut suited to all kinds of cooking, from casseroles and curries to kebabs and braises. With a higher fat content than the leg, it brings extra richness and softness to slower-cooked dishes, making it particularly rewarding in recipes where depth of flavour and tenderness matter most.
It is also excellent skewered and cooked over fire, especially when paired with assertive marinades and spice-led cooking. Whether you are making a tagine, a curry or something destined for the barbecue, diced shoulder of lamb is a useful cut to have on hand. We also offer Diced Leg of Lamb for leaner stews, curries and kebabs.
Inspiration from Chef Valentine Warner
āShoulder is my absolute go to when using diced meat for stews and braises. Containing a considerably higher fat content than the leg, it renders to a delicious, almost gluey softness that I so prefer.
Try a vindaloo, or vindalho, a Goan curry based on the traditional Portuguese dish carne de vinha dāalhos, containing white wine vinegar, green chillies and a lot of garlic. Eaten with rice is a natural pairing, or instead hollow out a loaf of crusty white bread and serve it South African bunny chow style.
Continuing the chilli theme, try making a Mexican birria-style casserole with ancho and guajillo chillies, apple cider vinegar and spices, and eating it with soft flour tortillas. Truly delicious.
A French ragoƻt or navarin of lamb with tomatoes is a wonderful thing. Returning homewards, a slow braise with carrots, turnips and pearl barley is delicious, as is a creation with leeks, dill and capers in a white sauce.
A favourite amongst tagine styles is a barkouk; the lamb is spiced with a little black pepper, cumin, saffron and cinnamon, cooked with acacia honey and prunes, and served garnished with boiled eggs and toasted Spanish almonds.
When in Japan, I like to thread small pieces of diced lamb shoulder onto a skewer and cook carefully over glowing charcoal; serve with yakitori tare and a cold beer!ā
Original: $16.84
-65%$16.84
$5.89Description
A Richer, More Succulent Cut for Slow Cooking and Skewers
Shoulder of lamb, hand diced by our expert butchers into roughly one-inch pieces, is a versatile cut suited to all kinds of cooking, from casseroles and curries to kebabs and braises. With a higher fat content than the leg, it brings extra richness and softness to slower-cooked dishes, making it particularly rewarding in recipes where depth of flavour and tenderness matter most.
It is also excellent skewered and cooked over fire, especially when paired with assertive marinades and spice-led cooking. Whether you are making a tagine, a curry or something destined for the barbecue, diced shoulder of lamb is a useful cut to have on hand. We also offer Diced Leg of Lamb for leaner stews, curries and kebabs.
Inspiration from Chef Valentine Warner
āShoulder is my absolute go to when using diced meat for stews and braises. Containing a considerably higher fat content than the leg, it renders to a delicious, almost gluey softness that I so prefer.
Try a vindaloo, or vindalho, a Goan curry based on the traditional Portuguese dish carne de vinha dāalhos, containing white wine vinegar, green chillies and a lot of garlic. Eaten with rice is a natural pairing, or instead hollow out a loaf of crusty white bread and serve it South African bunny chow style.
Continuing the chilli theme, try making a Mexican birria-style casserole with ancho and guajillo chillies, apple cider vinegar and spices, and eating it with soft flour tortillas. Truly delicious.
A French ragoƻt or navarin of lamb with tomatoes is a wonderful thing. Returning homewards, a slow braise with carrots, turnips and pearl barley is delicious, as is a creation with leeks, dill and capers in a white sauce.
A favourite amongst tagine styles is a barkouk; the lamb is spiced with a little black pepper, cumin, saffron and cinnamon, cooked with acacia honey and prunes, and served garnished with boiled eggs and toasted Spanish almonds.
When in Japan, I like to thread small pieces of diced lamb shoulder onto a skewer and cook carefully over glowing charcoal; serve with yakitori tare and a cold beer!ā
