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COUNTRY OF ORIGIN | UK |
Here’s cooking instruction for Lamb Shoulder Diced:
1. Prep the ingredients: Start by preparing the lamb shoulder diced. Trim off any excess fat and pat the meat dry with paper towels. Season the meat with salt and pepper or any other desired spices.
2. Sear the meat: Heat a large skillet or Dutch oven over medium-high heat. Add a drizzle of oil to the pan and sear the lamb shoulder diced on all sides until browned. This step helps to develop flavor and texture in the meat.
3. Add aromatics and liquid: Once the meat is seared, you can add aromatics like chopped onions, garlic, and herbs such as rosemary or thyme. Sauté them for a few minutes until they become fragrant. Then, pour in a liquid of your choice, such as beef or vegetable broth, red wine, or a combination of both. The liquid should partially cover the meat.
4. Simmer or braise: Lower the heat to medium-low and cover the skillet or Dutch oven with a lid. Allow the lamb shoulder diced to simmer or braise in the liquid for about 1.5 to 2 hours, or until the meat becomes tender and easily pulls apart with a fork. Stir occasionally and add more liquid if necessary to keep the meat moist.
5. Adjust seasoning and serve: Once the lamb is cooked to your desired tenderness, taste the dish and adjust the seasoning as needed. You can add more salt, pepper, or herbs to enhance the flavor. Serve the lamb shoulder diced hot alongside your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Remember, these instructions are just a general guideline, and cooking times may vary depending on the size of the lamb shoulder diced and the heat intensity of your stovetop. It’s always a good idea to check the meat for doneness and adjust the cooking time accordingly. Enjoy your lamb shoulder diced!
INGREDIENTS | N/A | ||
ALLERGY ADVICE | N/A | ||
Nutiritional information typical values per 100g,
as sold | |
Energy | 294 kCal |
Fat | 23 g |
of which saturates | 9.3 g |
Carbohydrate | 0 g |
of which sugars | 0 g |
Fibre | 0 g |
Protein | 21 g |
Salt | 0.072 g |
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