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ETHICAL, PASTURE FED MEAT
Packed in 250g packs. We recommend 1-2 portions per 250g.
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Packed conveniently in 250g portions, Pipers Farm totally free range, grass fed diced lamb comes fully prepared - meaning there's no work at all in it for you. Our skilled butchers select the best cuts from across the lamb carcass, trim off any excess fat and evenly dice the meat. This means you can be assured your dish will cook evenly. Particularly well suited to slow-cooked casseroles and tagines, the texture of our diced lamb is especially good at absorbing all the
Our native-breed Suffolk lambs are bred either on the rich grassland or heather-covered moorland pastures for which Devon is well known. We allow our lambs to run with the ewes for a full five months before weaning them onto a diet of grass. Only it’s not just grass: our permanent pastures also provide an abundance of herbs and micro plants that nourish our lambs, building strong muscles, sturdy skeletons and – importantly – hardy natural immune systems. That means we don’t have to fill our animals with medication or antibiotics, so their meat is healthy for you, too.
For a traditional North African tagine, sear your diced lamb on all sides until well browned, add some fried onion and garlic, then season with ground ginger, coriander, cumin, some smoky paprika and a pinch of saffron. Cover with lamb stock and a splash of sharp grape juice, add chopped tomatoes, a sprinkling of chopped dates, apricots and sultanas and a drop of runny honey. Cook in a low oven for two or three hours then serve alongside couscous, garnished with fresh chopped parsley and toasted pine nuts.
If you fancy the sunshiney
Diced lamb is such a beautiful and versatile ingredient, check these other recipes if you want more delish ideas.
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