Non-stunned Halal
Pasture-raised on UK farms
Temperature-controlled Woolcool packaging
Fresh halal British baby lamb mince, made from 100% British baby lamb meat and milled to a lean grade. It is Certified Halal, slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. Available in 500g, 1 KG, 2 KG and 4 KG packs, for everyday cooking from cottage pie to keema.
Cooking Baby Lamb Mince
Brown the mince in a hot pan for 8-10 minutes, breaking it up as it cooks. For a lamb biryani, cook it through first, then layer with part-cooked rice and spices and finish covered on low heat for 15-20 minutes. Butcher's tip: drain off excess liquid before adding spices.
Storing Baby Lamb Mince
Keep the mince refrigerated and use it within the date on the pack. Frozen mince needs around 12 hours to defrost, so thaw it overnight in the fridge and cook the same day.
Lean or Standard - Which Mince Is This?
This is the lean grade of our baby lamb mince, milled from 100% British baby lamb meat with no added ingredients. A separate 15-20% fat listing suits richer, slow-cooked dishes. Choose this lean grade for everyday cooking such as biryani or keema.
This lean baby lamb mince is supplied in 500g, 1 KG, 2 KG and 4 KG packs. The 500g and 1 KG packs suit a single meal for a small household, while the 2 KG and 4 KG packs give enough for a larger family meal or for splitting into portions to freeze. Choose the pack size that matches how many meals you plan to cook.
Keep this baby lamb mince refrigerated and use it by the date on the pack. If frozen, allow around 12 hours to defrost fully, ideally overnight in the fridge rather than at room temperature. Cook it on the day it arrives if you are not planning to freeze it straight away.
This lean baby lamb mince suits biryani, keema, kofte and koftas, lamb kebabs, stuffed vegetables such as courgettes or peppers, and lighter versions of shepherd's pie or cottage pie. It also works well in Middle Eastern dishes such as kafta and lamb-stuffed flatbreads.
Lamb Biryani
Brown the mince, layer with part-cooked basmati rice and whole spices, then steam covered for the final 15-20 minutes.
Keema Curry
Fry the mince with onions, ginger, garlic and garam masala, then simmer for 20-25 minutes until rich and thick.
Lamb Kofte
Mix the mince with cumin, coriander and chopped mint, shape onto skewers and grill for 8-10 minutes, turning often.
Is this lamb mince suitable for keema?
Yes, this lean baby lamb mince is a good match for keema, since a lower-fat mince fries down quickly without pooling too much liquid in the pan.
Can I use it for seekh kebabs?
Yes, though because it is a lean grade the mixture can be drier than a fattier mince, so bind it well with onion, herbs and a little yoghurt or egg before shaping it onto skewers.
Will it work as a samosa filling?
Yes, brown the mince fully and cook off any liquid first so the filling stays dry enough to hold its shape inside the pastry.
How do I know the mince is cooked through for these dishes?
It should be evenly browned with no pink remaining and any liquid released during cooking should have reduced away before you fill or shape it.