Diced Leg of Lamb
Our diced leg of lamb, cut into one-inch pieces for convenience, offers exceptional versatility for dishes like casseroles, curries, and kebabs. Lean and tender, itâs well-suited to hearty, slow-cooked meals that bring out its rich flavour and satisfying texture.
Inspiration by Chef Valentine Warner
"Swaledale lamb is well-fatted and perfectly hung. It's born to be skewered as a lamb shish in a marinade of Greek yoghurt, tomato purĂ©e, grated raw garlic and raw onion, chilli powder, cinnamon and cumin. Add lemon juice and coarse sea salt when cooking over charcoal. Dished up warm with unleavened bread, labneh, humus, chilli sauce, fresh mint, tomatoes and pickles, this is a sandwich youâll tuck in to with abandon.
Lambs are no strangers to salt marshes, and so cooked in cider with cockles and bacon this is one of my most favourite surf and turf braises. From Yorkshire these lambs may be, but they are delightful when given the Lancashire hotpot treatment.
Lamb and vegetable soup with barley delivers a modest yet utterly satisfying lunch.
Braised in a ginger and onion broth with noodles and lettuce added, and a spicy crispy garlic and chilli sauce, creates a bowl that is most slurp worthy."
Our diced leg of lamb, cut into one-inch pieces for convenience, offers exceptional versatility for dishes like casseroles, curries, and kebabs. Lean and tender, itâs well-suited to hearty, slow-cooked meals that bring out its rich flavour and satisfying texture.
Inspiration by Chef Valentine Warner
"Swaledale lamb is well-fatted and perfectly hung. It's born to be skewered as a lamb shish in a marinade of Greek yoghurt, tomato purĂ©e, grated raw garlic and raw onion, chilli powder, cinnamon and cumin. Add lemon juice and coarse sea salt when cooking over charcoal. Dished up warm with unleavened bread, labneh, humus, chilli sauce, fresh mint, tomatoes and pickles, this is a sandwich youâll tuck in to with abandon.
Lambs are no strangers to salt marshes, and so cooked in cider with cockles and bacon this is one of my most favourite surf and turf braises. From Yorkshire these lambs may be, but they are delightful when given the Lancashire hotpot treatment.
Lamb and vegetable soup with barley delivers a modest yet utterly satisfying lunch.
Braised in a ginger and onion broth with noodles and lettuce added, and a spicy crispy garlic and chilli sauce, creates a bowl that is most slurp worthy."
Description
Our diced leg of lamb, cut into one-inch pieces for convenience, offers exceptional versatility for dishes like casseroles, curries, and kebabs. Lean and tender, itâs well-suited to hearty, slow-cooked meals that bring out its rich flavour and satisfying texture.
Inspiration by Chef Valentine Warner
"Swaledale lamb is well-fatted and perfectly hung. It's born to be skewered as a lamb shish in a marinade of Greek yoghurt, tomato purĂ©e, grated raw garlic and raw onion, chilli powder, cinnamon and cumin. Add lemon juice and coarse sea salt when cooking over charcoal. Dished up warm with unleavened bread, labneh, humus, chilli sauce, fresh mint, tomatoes and pickles, this is a sandwich youâll tuck in to with abandon.
Lambs are no strangers to salt marshes, and so cooked in cider with cockles and bacon this is one of my most favourite surf and turf braises. From Yorkshire these lambs may be, but they are delightful when given the Lancashire hotpot treatment.
Lamb and vegetable soup with barley delivers a modest yet utterly satisfying lunch.
Braised in a ginger and onion broth with noodles and lettuce added, and a spicy crispy garlic and chilli sauce, creates a bowl that is most slurp worthy."
