Diced Lamb

Boneless lamb cut into even cubes, so the pieces cook at the same pace and there is no knife work at home. It is the starting point for a curry, a casserole, a tagine or a tray of skewers. In the pot it forgives an extra half hour; on a skewer it wants heat and speed. This is Australian lamb, sourced from Cowra in the Central West of NSW.

For a braise, brown it in batches in a hot pan first. Then liquid, a lid and low heat for an hour and a half to two hours. It is done when a cube is tender right through and gives under a fork. For skewers, thread it, run it hot and quick over the barbecue, turning often, about eight minutes. Rest the skewers a minute before serving. Want it marinated? Pick one of our shop-made marinades when you add it to your order.

Gluten free.