From our Sandbach counter
Diced Lamb
£9.50
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Diced lamb is ideal for hearty, slow-cooked meals where the meat has time to become tender and absorb the flavours of the dish. Find diced lamb at The Butcher’s Blade in Sandbach, Cheshire, for stews, curries, casseroles and homemade pies.How to cook: Brown the lamb in batches, then simmer gently with stock, tomatoes, onions, garlic or your preferred seasonings until tender. Cooking time will depend on the size of the pieces and the recipe.Serving ideas: Pair with mashed potato, rice, couscous, flatbreads or seasonal vegetables. Rosemary, mint and warming spices all complement lamb well.For comforting lamb dishes made at home, diced lamb from your local Sandbach butcher is a versatile choice for family dinners and weekend cooking.
Diced Lamb from The Butchers Blade in Sandbach. Choose this with the recipe and cooking method in mind, rather than assuming every small piece of meat cooks the same way. A diced braising cut and a preparation intended for the grill can lead to very different meals. Check the product description and selected option to make sure this is the right starting point for your plans.
Choosing for your meal
Decide how many people you are feeding and whether the meat will be combined with vegetables, a sauce or other ingredients. Confirm the selected weight or quantity and ask Lee which preparation suits this particular cut if the instructions are not listed. Any seasoning or marinade should come from the product details, not an assumption based on the name.
Serving ideas
Rice, potatoes and vegetables are flexible accompaniments, chosen to suit your recipe. Organise the sides before cooking and follow the appropriate method for the meat and preparation. Minced or formed products need thorough cooking throughout. Extra ingredients are not included unless stated, and the product label should guide safe handling, refrigeration and cooking.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Amazing! I’m slowly but surely chomping my way through this recently opened butcher’s stall. Steak burgers, chicken kiev, sausages all delish. The choice is unreal. Gluten free sausages and lamb burgers for my friend. See you later!”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Diced Lamb
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to slow cook meatLee’s tip
Low and slow wins
Brown the lamb well, then braise it low and covered with garlic, rosemary and stock until it falls from the bone. It’s even better the next day.
What goes with it?
Creamy mash or buttered couscous, with greens to cut the richness. A Rioja or Côtes du Rhône; sparkling pomegranate alcohol-free.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.