Diced lamb can come from any muscle. However, ours come from the shoulder and neck before being chopped into bite size chunks.
This famously flavoursome cut of lamb is a meltingly tender option. It’s particularly good when cooked low and slow together with a selection of seasonal vegetables.
Our lamb is carefully selected by a dedicated farmer in Co. Kildare. He’s renowned for using traditional techniques and skilled craftmanship to consistently find the finest quality meat.
We dry age it in store ourselves for an additional 7-10 days, as this is the optimum length of time to mature the meat. This evaporates any excess moisture, resulting in a wonderful texture and unforgettable flavour.