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Diced Lamb

Diced Lamb
Method: 

HOW TO COOK

Remove your diced lamb shoulder from the refrigerator 30 minutes before cooking and preheat your oven. Heat a little oil in a large frying pan over a high heat. When hot, season the lamb with salt and pepper, and then fry in 2-3 batches until browned all over. Browning the meat first not only improves colour but also develops flavour. Transfer to a casserole dish. Add cubed seasonal vegetables. Pour stock or liquid over and mix gently to combine.  Cover the dish with a lid (or 2 layers of tinfoil) and bake in the oven for 3½ - 4 hours. Remove from the oven and let it slightly cool. Taste and season as required. If using a slow cooker, cook on low for 8 hours or high for 6 hours. If the liquid needs thickening at the end of cooking, simmer in a saucepan with 2 teaspoons of cornflour with ¼ cup water.