High-quality lamb mince is also the basis for a true British classic: Shepherd’s Pie. It is worth taking the time to cook the mince slowly in a cast-iron pan. Allow it to render and release its water. It will brown and, when it starts to crackle, it means you are singeing the meat, which should be your aim. Stir in finely chopped onions, carrots and celery, then add crushed garlic, herbs, tomato puree and Worcestershire sauce to taste. We recommend adding enough lamb stock to cover and then slowly simmering the mince until it’s rich and flavoursome. Allow to set in the fridge, then add mashed potato with a small amount of egg yolk in it. This will give you a luscious, browned topping.
The Black Farmer works with the best local suppliers. 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. Lamb mince of this quality is lower in fat and has a deeper, richer flavour than standard supermarket fare.
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.
The Black Farmer lamb mince is also suitable for home freezing. We recommend having some to-hand in the freezer, as it’s quick to prepare and hugely versatile. Just make sure that you defrost the meat slowly and thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.
The shelf life of this product is 12 days from date of delivery. Pack size is 400g.
Product photography is representative only. Weights and portions will be as stated.