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Gerard's choice
Essentials

Lamb Mince

5.0
Lamb Mince
Lamb Mince
Gerard King

Gerard's Suggestion

"Lamb mince is a freezer staple: I use it for Shepherds Pie on a cold winter's day, or for spicy lamb koftes on a balmy summer's evening."

Lamb Mince

5.0
dry-aged
native breed
pasture-fed

A rich, robust mince with a wonderful flavour and texture

£10.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Lamb Mince...

  • Grass-fed lamb, minced
  • Perfect for Shepherd's Pie or Moussaka
  • Delicious, sweet flavour 

We take great care over our grass-fed lamb mince, made from our dry-aged lamb shoulder and lamb belly. It's coarsely minced so the meat to fat ratio is just right, which helps to create mince that's full of flavour with a sound texture (and the pan doesn't fill up with liquid during cooking!)

Use it for a classic Shepherd's Pie, or try frying it on its own with onions and garlic and perhaps some pine nuts, spices and sultanas for a simple mid-week supper. It's perfect for Lamb Koftes (which are dead easy to make) or a Moussaka. I also love lamb mince mixed with rice and stuffed into tomatoes or marrows and then baked in a medium oven with some bacon added on top towards the end. Delicious! 

Our heritage-breed lamb is reared here in Suffolk on meadows full of diverse grasses, flowers and clovers. This provides exceptional grazing for our free-roaming lambs which is why the flavour of our mince is so fantastic. And because we are a whole-carcass butcher we can carefully choose the lambs we'd like from our farmer for the perfect fat-meat ratio, before dry-hanging our lamb for up to two weeks in the shop to get the flavour and texture at its best. 

Allow around 150-200g per person

Gerard King

Gerard's Suggestion

"Lamb mince is a freezer staple: I use it for Shepherds Pie on a cold winter's day, or for spicy lamb koftes on a balmy summer's evening."

Want to know more?

Our pasture-fed lambs spend their lives grazing the rich meadows along the East Suffolk coast. Their diet of wild grasses and herbs gives the meat its distinctive character and taste. We always hang our lamb for at least a week, which enhances its flavour and really helps the texture and tenderness.

At certain times of the year, we also offer Organic Lamb from Shimpling Park, near Lavenham. Shimpling Park, which went organic in 1999, produces exceptional-quality lamb thanks to its thriving natural pastures. When it's available, you can select the 'Shimpling Park Organic' option above - it's well worth a try.

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