Halal Diced & Curry Cut

Meat cut into small pieces for the pot, usually with the bone left in. Here it means 10-15g, 25-30g or 50-60g pieces, bone-in or boneless, cut when your order is prepared. The lamb bone-in mix parts, mutton boneless mix parts and goat leg or shoulder are the usual starting points. The 25-30g size is the standard curry piece; 50-60g for a slow-cooked salan; 10-15g for a bhuna or a keema-style dish.

Mutton for depth, lamb for a milder dish that cooks faster, goat for the leanest and most traditional curry, and chicken leg meat for a weeknight. Bone-in pieces give the richer gravy; boneless pieces are quicker and easier to eat. The halal goat and halal mutton pages have every cut of each, and boneless chicken leg meat is on this page diced at 20-30g.

About 800g to 1kg of bone-in pieces, or 600-700g boneless, served with rice or bread. A 1kg pack of 25-30g pieces is the standard family curry. For a slow-cooked dish that will be eaten over two days, take the 2kg pack and use 50-60g pieces so they hold together. Diced meat keeps up to 6 days in the fridge in its vacuum seal, or up to 12 months frozen.

Yes, on every cut. Choose Diced 10-15g, 25-30g or 50-60g, or 160-180g chunks, as the cutting style on the product page; the butcher cuts it to that size on the day of dispatch. Bone-in cuts such as the young goat shoulder are diced through the bone; boneless cuts such as the boneless lamb leg also offer 20-30g strips. Fat on or fat off is free.