A stable of the Irish diet, lamb mince is as versatile as it is flavoursome. Ours comes in coarsely-ground chunks from the shoulder and neck making it deliciously ideal for meatballs, burgers, Middle Eastern sidhes and Greek delights.
New Season Spring Lamb Mince
Lamb mince is a cut that can come from a number of different locations including the neck, breast or forequarter. Bursting with flavour, it’s a delicious alternative to beef mince in a shepherd’s pie, moussaka, burger or kofta.
To ensure it’s as fresh as when it left our store, your purchase is delivered in superior, eco-friendly insulated packaging, specifically designed for the transportation of temperature-sensitive goods.
Bursting with flavour, it’s a delicious alternative to beef mince.
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.
While we don’t do what we do for awards, our great success is a source of pride for everyone that is responsible for it including our butchers, apprentices, cash-desk assistants, sales reps and van drivers. We are each humbled that you, our valued customers, continue to come back to us year upon year. So thank you.