Yorkshire Spring Lamb Mince

£12.33
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Click Below to Choose Weight: 1 x 1kg

Earthy honest mince

For a healthy alternative to indulgent classics, look no further than our delicious lean lamb mince. Who said juicy meatballs and chunky burgers had to be a guilty pleasure? Our premium lean grass fed lamb mince works perfectly in both and packs even more sensational flavour. Available in 1kg packs. (90VL).

Nutritional Information
Per 100gm
Energy (kj) 1024
Energy (kcal) 247
Fat 19.9g
Fat (of which saturates) 10.2g
Carbohydrate 0.1g
Carbohydrate (of which sugars) 0.1g
Fibre 0
Protein 16.8g
Salt (mg) 0.2g
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Please see our other range of lamb available to buy online.

 

Chef's Recipe

Shepherd's Pie

Shepherd's Pie

Ingredients

  • 675g lean lamb mince
  • 1 tablespoons sunflower oil
  • 1 medium onion, peeled and finely chopped
  • 1 large carrot, peeled and finely chopped
  • 100g green peas
  • 2 tablespoons plain flour
  • 2 tablespoons tomato ketchup
  • 2 tablespoons brown sauce
  • 2 tablespoons freshly chopped rosemary
  • 1 lamb stock cube, crumbled
  • 300-425ml good, hot lamb or vegetable stock
  • For the Topping:

  • 675g floury potatoes, peeled and cut into medium chunks
  • 450g swede, peeled and cut into small chunks
  • 100ml milk or single cream
  • 50g butter
  • 2-3 tablespoons freshly chopped parsley or chives

Method

  1. Heat the oil in a large pan and cook the onion and carrot until soft but not coloured.
  2. Add the mince, in batches and cook for 5 minutes until brown on a moderate heat, turning frequently and mashing any large lumps with the back of a wooden spoon.  Remove and discard half the oil.  Stir in the peas.
  3. Stir in the flour and cook for 1-2 minutes, then add the ketchup, brown sauce, rosemary, lamb stock cube and lamb stock. Season. Bring to the boil, reduce the heat and simmer gently for 20 minutes.
  4. Meanwhile prepare the potato and swede topping.  Place the potatoes and swede in a large saucepan with boiling water and bring to the boil.  Reduce the heat, cover and simmer for 20-25 minutes.  Drain and mash together with the  milk or cream and butter.  Season, if required and stir in the parsley or chives.
  5. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  6. Spoon the meat filling into a 1.7L ovenproof dish and pipe or spread the surface with the potato mixture.  Run a fork across the top of the mash. Bake uncovered for 30 minutes, or until the top is brown.