Non-stunned Halal
Pasture-raised on UK farms
Temperature-controlled Woolcool packaging
This Fresh Halal British Lamb Boneless Meat is 100% baby lamb, Red Tractor approved and boneless throughout, cut to order as diced, chunked, strip or mince. Certified Halal and packed from 500g up to 4kg, it suits curries, stews and mince dishes where you want the lamb bone-free.
Cutting styles, trim and pack sizes
Choose diced, chunked, strip or mince, in Fat-On or Fat-Off trim.
- Diced: 10-15g, 25-30g or 50-60g
- Chunks: 160-180g
- Strips: 20-30g or 50-60g
- Mince
Packs run 500g, 1kg, 2kg and 4kg.
Is this the same as a bone-in lamb curry cut?
No. Bone-in curry packs are sold as one named cut with the bone in; this lamb is boneless throughout, with no whole or bone-in option among its styles.
Diced 25-30g or the 160-180g chunks suit a rogan josh instead of bone-in lamb, and cook faster with no bone to work around.
Storage and defrosting
This lamb defrosts in the fridge — allow around 12 hours before cooking.
Cook it once thawed rather than refreezing it raw, and freeze any spare portion the day it arrives.
Frequently asked questions
What can I do with leftover cooked lamb?
Shred cooked pieces into a quick lamb pilau, wrap them in flatbread with chutney, or stir through a fresh curry sauce.
How long do cooked lamb leftovers keep?
Cool it quickly, keep it covered in the fridge, and reheat only once until piping hot.
Pick your pack size to suit the meal — the 500g pack covers a couple of curry portions, 1kg or 2kg feeds a family meal, and the 4kg pack is built for batch-cooking or stocking the freezer.
This lamb defrosts best in the fridge — give it around 12 hours before you cook it.
Once thawed, cook it the same day rather than refreezing it raw, and freeze any spare portion the day it arrives.
Typical values per 100 g (raw):
| Energy | 267 kcal |
|---|---|
| Protein | 16.88 g |
| Fat | 21.59 g |
Basis: a composite of trimmed lamb retail cuts, lean and fat together. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, raw" (FDC 172479).
Diced or chunked, this lamb suits slow-cooked curries like rogan josh, along with lamb bhuna, karahi and Middle Eastern-style stews. The mince works well for koftas and kebabs, while the strips are great for a quick stir-fry.
Rogan josh: Brown the 25-30g diced lamb, then simmer slowly in a spiced tomato-yogurt sauce until tender.
Lamb stew: Sear the 160-180g chunks, then braise low and slow with root vegetables for a hearty pot.
Kofta skewers: Season the mince well, shape it onto skewers, and grill until charred outside and cooked through.
What's the best way to use leftover cooked lamb?
Dice or shred it into a lamb pilau, stir it through a fresh curry sauce, or wrap it in warm flatbread with chutney for a quick second meal.
How should I store the leftovers?
Cool the cooked lamb quickly, then keep it covered in the fridge rather than leaving it out at room temperature.
How long do the leftovers keep?
Keep refrigerated cooked lamb for a day or two, and reheat it only once until it's piping hot throughout.
Can I freeze the leftovers?
Yes — cool the cooked lamb fully, freeze it, then thaw in the fridge before reheating, just as you would this pack's raw defrost.