Lamb Diced
Diced lamb saves you 15 minutes of cutting before every curry or stew. Sourced from forequarter trim — well-marbled, slow-cook-friendly, breaks down beautifully in long simmers.
How to cook: Brown in batches, then simmer 90 mins in your curry base. Equally good in Greek kapama or Moroccan tagine.
Halal: AFIC/ICCV-certified Australian lamb.