Halal Minced Lamb - 1Kg
- HFA certified halal
- Hand-cut to order
- Vacuum-packed
- Delivered chilled
Delivery & packaging
Order by 2pm Monday to Thursday for next-day DPD delivery (Tuesday to Friday). Orders after 2pm Thursday, or over the weekend, are dispatched Monday for Tuesday delivery.
Every order is vacuum-packed and sent in insulated packaging with ice packs. DPD sends you a one-hour delivery window on the morning of delivery.
Storage & cooking
Refrigerate at 0–5°C on arrival and use by the date on the pack. Freeze on the day of delivery if you're not using it straight away, and use within 3 months. Defrost fully in the fridge before cooking.
Ingredients & allergens
Fresh halal meat with no added ingredients. Prepared in a butchery that also handles marinated products containing allergens.
Delicious Halal Minced Lamb
Locally sourced delicious halal lamb mince which is prepared to 100% traditional halal methods. Order today for next-day delivery.
Minced lamb is perfect for Shepherd's Pie as well as scotch eggs and lasagne. Beautiful succulent flavour, our meat products are carefully packaged and despatched chilled to ensure full freshness.
Buy your halal minced lamb from Butcherstore.co.uk and get free next day delivery, knowing you'll be buying the best possible quality halal meats.
Check out our tasty Shepherds Pie recipe here:
- 750 g halal minced lamb
- 125 g mushrooms, sliced
- 2 carrots, diced
- 1 large onion, chopped
- 1 garlic clove, crushed
- 30 g plain flour
- 150 ml beef stock
- 2 tbsp Worcestershire sauce
- 1 pinch salt and black pepper
- 750 g potatoes
- 4 tbsp hot milk
- 30 g butter
Step-by-step
- Put the minced lamb into a large frying pan and heat gently until the fat runs. Increase the heat and cook, turning and mashing the meat until it browns. Using a slotted spoon, lift the lamb out of the pan and spoon off the excess fat.
- Add the mushrooms, carrots, onion, and garlic to the pan. Cook gently, stirring occasionally, for a few minutes until just beginning to soften.
- Return the lamb to the frying pan. Sprinkle in the flour and cook, stirring, for about 1 minute.
- Add the beef stock and the Worcestershire sauce. Season with salt and pepper. Bring to a boil, cover, and simmer gently for 30 minutes.
- Meanwhile, cook the potatoes in boiling salted water for 15–20 minutes until tender. Drain. Add the milk and butter to the potatoes and mash until soft, then season with salt and pepper.
- Taste the lamb mixture for seasoning and turn it into an ovenproof dish, then spread the potato on top. With a fork, score the potato in a decorative pattern. Cook in a preheated oven at 200°C/fan 180°C/400°F/gas mark 6 for about 20 minutes until the topping is golden and the meat mixture bubbling.
This recipe is from Mary Berry's Winter Cookbook eBook, available to download from the iBookstore and the Amazon Kindle Store.