Learn

| Ingredients | How to cook lamb mince

How to cook lamb mince

Mince is one of the most versatile products you will find. A staple in the kitchen, mince can be dressed up for entertaining with rich aromas and exotic suitors, or dressed down for everyday meals. It fills you up and like all beef and lamb cuts, gives you a boost of iron, which is much needed for feeling good.

The cut

Depending on the recipe, mince is more often than not cooked with other ingredients to infuse and bring out the beef flavour. Whether it be tacos, patties, lasagne or cottage pie, mince will open up the door to endless options.

How to cook

Best cooking methods – Pan Fry, BBQ, Stir Fry

Browning mince is essential to bring out the flavour and colour. To ensure it doesn’t stew, cook in batches. Add a dash of oil to a hot pan before adding the mince. Stir to ensure the mince browns evenly and does not stick to the pan. If it begins to stew and water gathers at the bottom of the pan, the mince will taste like it has been boiled. Take the mince from the heat and strain away the liquid. Reheat the pan with a further dash of oil and return the drained mince to the pan to begin the browning process again. Your final dish will have more flavour and colour.

Nutritional information

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

Mince 5% Fat, Raw, Lean (per 100g)

  • Energy: 527kJ
  • Energy: 136kcal
  • Protein: 20.8g
  • Total Fat: 5.9g
  • Saturated Fat: 2.21g
  • Polyunsaturated Fat: 0.37g
  • Omega 3: 0.14g
  • Monounsaturated Fat: 1.68g
  • Cholesterol: 70mg
  • Sodium: 70mg
  • Iron: 1.39mg
  • Zinc: 2.98mg
  • Vitamin B12: 1.84ug
  • Vitamin D3: 0.04ug
  • Selenium: 7.0ug

Consider nutrition information of other ingredients added while cooking.

Lean lamb mince is based on minced forequarter & hindquarter assorted cuts, separable lean, raw (per 100g).

Source: New Zealand Food Composition Database 2019. New Zealand Food Composition Database Online Search. The New Zealand Institute for Plant & Food Research Limited and Ministry of Health. www.foodcomposition.co.nz/search/M1150

Related Posts

Back to learn

Ingredients

How to cook a whole beef rump

Rump is often bought as steaks but when left as whole rump with its border of fat, can be roasted and even used in the slow cooker which produces a rich, bold flavour perfect for casseroles and other slow cook dishes.

Read more

Ingredients

How to cook a whole beef sirloin

Whole sirloin provides a succulent beef dish that can be dressed down for Sunday Roast or perfectly dressed up for those special occasions.

Read more

Ingredients

How to cook rump medallion steaks

Rump medallions carry the same flavour as rump steak. This is a lean cut and perfect for a quick stir fry using your favourite Asian flavours or alternately you can quickly fry the medallions whole. With these two different methods of cooking you will not be short of ideas on how to cook rump medallions.

Read more