Fresh Lamb Mince & Diced Lamb

Lamb mince is the base of a proper kofta, a Greek pastitsio, a shepherd's pie or a spiced ragù — richer and more aromatic than beef.

Lamb mince or diced lamb?

Our lamb mince is Australian grass-fed, ground fresh daily — standard for koftas, meatballs, moussaka and ragù, and a leaner grind for people watching fat. Diced lamb and stir-fry strips (from the shoulder and leg) are for curries, tagines and skewers where you want pieces that hold their shape over a longer cook.

Cooking with lamb mince

Lamb fat sets hard when it cools, so serve dishes made with lamb mince hot, and skim rendered fat from a slow-cooked ragù before serving. For koftas and meatballs, work the mince with grated onion, salt and spices until slightly tacky, then rest it in the fridge for 30 minutes so it holds on the skewer or in the pan. Brown mince hard in a hot pan in batches for the best flavour. Cook lamb mince right through to 71°C — there is no safe rare for any mince, per the Food Standards Australia and New Zealand guidance. Keep it below 4°C and use within two to three days, or freeze in portions.

How much lamb mince to buy

Allow about 125g of lamb mince per person for koftas or meatballs as a main, 150g for a moussaka or shepherd's pie, and roughly 100g per person when it is one element of a mezze spread. Lamb mince freezes well for up to 3 months — portion it flat so it thaws quickly.

Spice partners for lamb

Lamb's richness stands up to strong spice: cumin, coriander, cinnamon and allspice for Middle Eastern koftas; ras el hanout for a tagine-style mince; rosemary, garlic and lemon for a Greek or Italian treatment. A little grated onion worked into raw kofta mix both seasons and tenderises it. Diced lamb from the shoulder is the better choice than leg for anything slow-cooked, because the extra connective tissue keeps it moist.