Ground Lamb Meat / Lamb Mince (500g)

I love this lamb mince. I just mix in some Worcestershire sauce, salt, and pepper and make massive 350g-ish patties (2x500g = 2x350g for adults + 2x150 for kids). I make my own brioche buns and like to add St Augur blue cheese (the fat doesn't separate when heated/melted like most other blue cheeses) and quick-pickled red onion. Divine.

As a kiwi, I love all lamb. This mince is a great for an Irish stew/Japanese curry or a good old fashioned lamb meat pattie hamburger. Highly recommended.

Being from the UK and growing up on staples like Shepherd's Pie I tend to miss lamb in Japan sometimes (it's more associated with Hokkaido in the north).

The 500g lamb mince makes 2 Shepherd's Pies, and each of those, made in a larger Pyrex dish, serves 2 people for 2 days (depending on appetite), so 8 meals in total. You get quite a bit of fat when cooked but that's normal for lamb and it isn't an excessive amount. The smell when cooking is wonderful! Of course you can use beef instead for a Cottage Pie but that isn't really the same...

The quality of the lamb is outstanding, with a perfect fat-to-meat ratio that ensures each meal is flavorful yet not overly greasy.

友達とのお茶会に、シェパードパイをつくりました。
ケチャップとありあわせのスパイスミックスで煮込んだだけですが、ラム肉から素晴らしい旨味がでて、マッシュポテトにそのソースが染み込み、とても美味しくでき、大好評でした。

ラムハンバーグ用に購入。
臭み、くせはほとんどありませんが
ほどよいラム感が好きです！

This lamb is fatty and good. Perfect for the grill.

I use this to mix with the minced beef to make Persian kebabs on skewers.

It’s incredibly hard to find lamb cuts in supermarkets here. This is a lifesaver. It’s quite lean, great for shepherds pie.

I also made some really good Adana kebabs with it. To the 500 gr’s of mince add a tablespoon or so of red pepper paste, 1 small red paprika (minced), 3-4 cloves of garlic (minced), half a tablespoon of red pepper flakes and season with salt and pepper to taste. I also added some lard because the meat was on the leaner side. A tablespoon or two will do. Or tallow.

Mix them all by hand until the mixture gets stringy and sticky. Probably 5 minutes of rigorous kneading.
Seal well and let it rest in the fridge for a day.

I just shaped them around skewers and cooked them on the stovetop in a cast iron grill. They release a great amount of tasty fat so just put a tortilla or some bread on it to soak up the juices.

I’m here to buy it again. I’m dying to remake those kebabs.

The first time I made keema meatballs with coriander yogurt sauce , I used 100% beef although lamb was called for. Making it with lamb makes it tastes so much exotic and extra yummy!

ずっとカレーやミートソースをラム肉で作りたいと思ったが、なかなかラムミンチが見つからず、自分で切るかと思っていた時にミートガイを発見！
早速作ってみたら、食感、味ともに、期待以上！これはリピ決定。
強いて言うなら、少なめポーションのセット売りとかあると有難い。

何度かリピしている粗引きのラム肉ミンチ、牛肉→ラム肉にかえてラムバーグ・キーマカレー・ミートボールにしてカレーやシチューに！　麻婆豆腐のひき肉をラムミンチにしても美味しかったです♪ ラム肉用のスパイスを使うと完璧です！

For a great spaghetti meat sauce: 25% lamb, 50% pork, 25% beef. Try it.

Absolutely delicious flavor and perfect for lamb burgers! I will definitely be ordering this again soon!

The lamb mince was perfect for Shepherds Pie. Great flavour and very lean. I'd recommend it..Will buy again soon.

It is flavorful but definitely not "extra lean minced lamb" as described. The fat proportion is a bit more than it should be.

This is so tasty! I made quick kebab just by adding spices (coriander powder, smoked paprika, salt, pepper, cayenne, garlic, onion) and doughing everything into solid block. Then I tapped the goods to the bottom of pan and cooked 200C in Japanese microwave-oven for 90 min. Then let it sit and cool and sliced into ”kebabs” and it was perfect!!!

Sure, she said, I'll move to Japan, as long as you make sure I get some lamb and still make kibbeh! Well, with this stuff I sure can AND impress all my new Japanese friends and neighbors. Lebanese food is happening in this Japan home all the time because of the yummy ground lamb.

have been useing ground lamb quit a bit, for steer-fried dishes to hamburger pads, very good and tasty lamb very satisfied