Lamb mince is particularly good for meatballs, burgers and other patties. It’s popular in Middle Eastern recipes such as stuffed aubergine and koftas. Or use it in moussaka, shepherd’s pie or bolognese.
Matured for 28 days for extra tenderness. 200g e per steak- Grade A Beef
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure it is not chewy. Cut from the large back muscle attached to the spine, opposite the long thin fillet steak, it has a bigger, beefier flavour than fillet or rib-eye steaks, meaning it is more suitable for highly flavoured sauces, including those with onion or a small amount of chilli.