Imported Boneless Diced Lamb Leg
454g (1 lb)
Lamb cuts coming from the leg region, from the rump end. These are also called lamb steak cubes, diced lamb, lamb dice, or cubed boneless lamb steak.
The cut of up to an inch is versatile and makes excellent dishes in kebab, casseroles, or stews. It has tender lean meat, and suited for fast cooking.
How to Cook:
Barbecue or pan fry: coat with a little olive oil season with salt and pepper, marinating works, too.
Cook in a pre-heated frying pan or grill over moderately high heat.
For medium rare, cook each side for 3-5 minutes or until moisture appears before flipping to cook on the other side.
For well done, cook longer until meat is firm without any sign of the juices.
Stir fry: brush meat with olive oil.
Cook in a pre-heated pan until a little brown.
Set aside and stir fry the chosen vegetables.
Add the meat cubes back and stir fry quickly.
This red meat due to its high amount of myoglobin, is rich in iron and high quality and complete protein, and healthy fats omega 3 & 6. Every hundred gram serving contains 10% daily recommended value of iron and 44% protein.
It has vitamins and minerals as well, particularly high in vitamin B complex, and zinc. The same serving provides 34% vitamin B3, 24% Riboflavin, 29% vitamin B12, and 21% B6. The mineral zinc with 21% DV can be acquired from these lean cubes and also 17% DV phosphorus, and 15% DV selenium.
It is also one of the best sources of the healthy compound, L-Carnosine, which may help contribute in the protection against cardiovascular disease.
Due to its density in nutrients, these lamb meat cubes may just help boost endurance of muscles and strength. It may aid as well in providing essential good fatty acids
Origin: New Zealand/Australia
Delivered frozen, vacuum packed per 1 lb (454g).
1/2 pack Lamb Leg Meat Cubes (boneless)
1/2 tsp olive oil
3/4 cup beef or vegetable stock
1/2 peeled potato, diced
1/4 cup carrots, diced
1/4 cup cauliflower, diced
Salt and pepper
In a pan, heat olive oil then cook lamb meat cubes until brown on the sides.
Add the stock, cover to let simmer in low to medium heat for half an hour.
Then add the potato and carrots. Cook until semi-tender then add the cauliflower.
Cook until the all vegetables are tender.
Season with salt and pepper.
Serve and enjoy!