North Aston diced lamb really is a cut to keep in the freezer at all times. Diced from the shoulder, it has fantastic depth of flavour and tender texture with a good bit of bite. Diced lamb is best cooked slowly, with just the right proportion of fat to keep it moist during a slow-cook. You can spice your lamb up or keep it traditional. There's no prep and no wastage – all you have to do is decide what to cook.
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