Halal Chicken Mince - British Breast & Thigh Mince

Thigh for anything grilled or fried, breast for anything that cooks in a sauce. Thigh mince has more fat, so burgers and kebabs made from it stay moist over a flame. Breast mince is finer and drier and suits a keema, a filling for dumplings or a chicken bolognese where the sauce provides the moisture. Both are minced when your order is prepared.

Yes, and the marinated kebab mince is made for it: chicken mince already seasoned, so you shape it onto skewers and grill it, six to eight minutes turning often. If you prefer to season your own, start with thigh mince, add grated onion squeezed dry, ginger, garlic, green chilli and coriander, and chill the mix for an hour before shaping so it holds on the skewer. Ready-made frozen chicken seekh kebabs are on the kebab page.

Yes. Every chicken mince on this page comes in 500g, 1kg, 2kg, 3kg, 5kg and 10kg packs, minced to order and vacuum-sealed. Split a large order into portions and freeze what you will not use within 6 days; it keeps up to 12 months frozen. For bulk red-meat mince, the 10 x 1kg lean beef steak mince pack is on the meat boxes page.

Up to 6 days in the fridge in its vacuum seal, or up to 12 months in the freezer if you freeze it on the day it arrives; the seal is freezer-safe. Thaw it overnight in the fridge. Orders travel with DPD, which delivers Tuesday to Saturday, in a Woolcool insulated box with ice gel packs that hold 0-4C for up to 72 hours: dispatched the next working day, delivered the day after.