Skewered, stewed, slow-cooked or bbq'ed... diced leg o' lamb has a seemingly endless repertoire - definitely a kitchen favourite.

For recipe ideas, check out the Description below :)

Diced leg of lamb. Lean, flavourful and takes less time to cook than forequarter. All the deliciousness of a diced lamb meal, with half the cook time?

Yes please.

Try it:

• In a stew with chick peas, pumpkin and smoked paprika
• With a dash of spice in a Mexican chilli con carne
• Argentinian-style on skewers with chimmichurri sauce

All Vincentia Butchery meat is free range, grass fed, pasture raised. We source locally, from the Shoalhaven, from farmers who ethically and sustainably raise their animals.You can definitely taste the difference. If you would like to know more about our purchasing beliefs, check out our Manifesto