Diced Lamb Shoulder

Tremendous flavour from this economical cut that makes it an ideal choice for Curries, Lamb Hot Pot or Casserole.

The Lamb can also be used for Irish Stew although traditionally for this dish, Diced Mutton would be used. Lamb is more tender than Mutton and takes less cooking time.

Carefully prepared we remove all the excess fat before dicing into small pieces ready for the pot. Cook low and slow in liquid for best results.

Lamb in my opinion is at its very best in the autumn. The lambs have grazed on the permanent pasture of South Lanarkshire all summer with the meat having more depth of flavour than the earlier new season lamb.