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

Inspiration

Lockdown Dinners: 15 Essential Slow-Cooker Recipes

While slow-cooker recipes are great all year round, they shine most in the cold winter months. These 15 beef and lamb recipes stand out among the rest and are easy to make during lockdown or after.

Read more

Cooking Tips & Tricks

The meanings behind our nutrition tags: Your questions answered

Nutrition can be a tricky concept to get your head around. That’s why recipes.co.nz have got you covered with our easy-to-understand nutrition tags, which tell you quick facts about the nutrition content of your favourite recipes.

Read more

Ingredients

How to cook corned beef silverside

Corned silverside or corned beef is usually a piece of beef around 1 – 2kg which has been corned or cured in a salty brine using various seasonings. It is a delicious tender cut of beef and once cooked is best sliced and served with steamed vegetables and creamy mashed potato and is traditionally accompanied with a mustard sauce. Leftover corned silverside makes the most delicious cold meat sandwiches the next day, making this a very economical cut to use for family meals.

Read more