Diced Lamb Leg


Extra-lean diced lamb comes mainly from the leg. This means you can cook it more quickly, or choose to grill it pink. Diced lamb is fabulous in hot pot. A top tip is to dust the pieces lightly in flour, before browning of in a little butter. This will add colour, flavour and body to the finished dish. This preparation is also ideal for lamb shish kebabs. Marinate in your favourite spices and skewer with onion and green peppers. Serve with warm flatbreads, chilli sauce, shredded lettuce and tzatziki. 

Even the best meat still requires expert preparation, so we work with master butchers who cut our diced lamb to uniform size. This is not merely to make it look pretty on a skewer but also to ensure that the pieces cook evenly. We go to this extra effort to maintain the premium quality you have come to expect from The Black Farmer.


When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy.


The Black Farmer have been working with the best local suppliers since our inception. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.


Product photography is representative only.  Weights and portions will be as stated.

SKU: 8415 Categories: ,
Experience the tender and succulent flavors of our Diced Lamb Leg, carefully selected and prepared for your culinary delight. At The Black Farmer, we take pride in offering premium quality lamb sourced from trusted farms. Our Diced Lamb Leg is meticulously cut into perfect bite-sized pieces, ensuring even cooking and maximum tenderness. Whether you’re simmering a rich lamb curry, creating a comforting stew, or crafting a flavorful kebab, our Diced Lamb Leg is the perfect choice. With its melt-in-your-mouth texture and delicate taste, each bite transports you to a realm of gastronomic pleasure. Trust in the exceptional quality and support sustainable farming practices by choosing The Black Farmer for your lamb needs.
To ensure the freshness and quality of Diced Lamb Leg, proper storage is crucial. Keep the diced lamb leg in the refrigerator at a temperature below 40°F (4°C). Ensure the packaging is tightly sealed or transfer the lamb into an airtight container or resealable bag to prevent any contamination or exposure to air. Stored correctly, the diced lamb leg can be refrigerated for up to 2-3 days. If you don’t plan to use it within that time frame, you can freeze the lamb for longer storage. Place the diced lamb leg in freezer-safe containers or resealable bags, removing as much air as possible before sealing. Frozen diced lamb leg can maintain its quality for approximately 3-4 months. When ready to use, thaw the lamb in the refrigerator before cooking. Cook the thawed lamb promptly and consume it within a few days for the best taste and safety.
This pack contains 400g-1kg.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.


Here’s a cooking instruction for diced lamb leg:

1. Prep the lamb: Make sure the lamb leg is diced into bite-sized pieces and trim any excess fat if desired. Pat the meat dry with a paper towel.
2. Season the lamb: Season the lamb generously with salt and pepper, or any desired spices or herbs such as rosemary, thyme, or garlic powder. Massage the seasoning into the meat.
3. Heat the pan: Heat a large, heavy-bottomed skillet or pan over medium-high heat. Add a small amount of oil or butter to the pan and let it heat up.
4. Sear the lamb: Once the pan is hot, add the diced lamb to the pan in a single layer. Avoid overcrowding the pan, as this can prevent proper browning. Sear the lamb for 2-3 minutes on each side until it develops a golden brown crust.
5. Cook to desired doneness: Reduce the heat to medium or medium-low and continue cooking the lamb until it reaches your desired level of doneness. This usually takes an additional 5-10 minutes, depending on the size of the diced pieces. Cook longer for well-done lamb or shorter for medium-rare.
6. Rest the meat: Once cooked, remove the lamb from the pan and let it rest for a few minutes before serving. This allows the juices to redistribute and the meat to become more tender.
7. Serve and enjoy: Serve the diced lamb leg as desired, such as with roasted vegetables, in a stew, or over couscous or rice. Garnish with fresh herbs or a squeeze of lemon juice, if desired.

Remember, cooking times may vary depending on the thickness of the lamb pieces and your desired level of doneness. It’s always a good idea to use a meat thermometer to ensure the lamb reaches a safe internal temperature of at least 145°F (63°C).


Nutiritional information typical values per 100g,

as sold
Energy 133 kCal
Fat 4.3 g
of which saturates 1.9 g
Carbohydrate 0.1 g
of which sugars 0 g
Fibre 0 g
Protein 21.2 g
Salt 0.066 g

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