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| Ingredients | How to cook diced lamb

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.

Nutritional information

Summary:
  • Good source of Protein
  • Good source of Vitamin B12
  • Good source of Zinc 
  • Source of Iron
  • Low Sodium
Nutrient Composition:

Shoulder, Boned, Raw, Lean (per 100g)

  • Energy: 595kJ
  • Energy: 141kcal
  • Protein: 20.2g
  • Total Fat: 6.9g
  • Saturated Fat: 2.1g
  • Polyunsaturated Fat: 0.3g
  • Omega 3: 0.136g
  • Monounsaturated Fat: 1.6g
  • Cholesterol: 57.6mg
  • Sodium: 650mg
  • Iron: 1.2mg
  • Zinc: 3.8mg
  • Vitamin B12: 2.4ug
  • Vitamin D3: 0.04ug
  • 25-OH Vitamin D3: 0.184ug
  • Selenium: 3.3ug

Consider nutrition information of other ingredients

added while cooking.

Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.

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