How to cook diced lamb

Diced lamb can come from any muscle cut however it is typically diced shoulder; a deliciously flavorful cut of lamb that transforms an economical cut into a meltingly tender option in the slow cooker alongside hearty seasonal vegetables.

The cut

Diced lamb generally comes from the shoulder, a working muscle which makes it a less tender but a very flavourful part of the lamb nonetheless, making it the perfect cut suited to slow moist cooking methods.

How to cook

Best cooking methods – Slow

Remove your diced lamb shoulder from the refrigerator 30 minutes before cooking and preheat your oven.

Heat a little oil in a large frying pan over a high heat. When hot, season the lamb with salt and pepper and then fry in 2-3 batches until browned all over. Browning the meat first not only improves colour but also develops flavour.

Transfer to a casserole dish. Add cubed seasonal vegetables. Pour stock or liquid over and mix gently to combine. Cover the dish with a lid (or 2 layers of tinfoil) and bake in the oven for 3½ - 4 hours. Remove from the oven and let it slightly cool. Taste and season as required.

If using a slow cooker, cook on low for 8 hours or high for 6 hours. If the liquid needs thickening at the end of cooking, simmer in a saucepan with 2 teaspoons of cornflour with ¼ cup water.