Ground Lamb Meat / Lamb Mince (500g)

Ground Lamb Meat / Lamb Mince (500g)
In stock
99 % of 100
¥1,790 (txInc)
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Lamb shoulder made into lean minced lamb. You will love it. (Frozen)
SKU L006
CONTENTS 500.00g
UNIT PRICE ¥358 / per 100g
Country of origin Australia
PACKAGING AND HANDLING Keep Frozen at -18 degrees C
Allergens contained in this product (7 specified raw materials)
Egg Milk Wheat Nut Buckwheat Shrimp Crab
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Boneless lamb shoulder made into 500g of extra lean minced lamb. We never use trimmings or anything else than lamb shoulders from Australia. We are pretty sure this is the cleanest and the purest quality on this planet! This is a very course grind of 6mm which means more flavor and less cooking loss. You will love it.


Lamb mince is popular in Middle Eastern kitchens and particularly good for recipes such as stuffed aubergine, koftas or moussaka.

If you like it more simple, this lean mince if also perfect for meatballs, bolognese or burgers and other patties. 

In Depth


The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪

  • Great Stew/Curry
    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.
  • Perfect for Shepherd's Pie
    Gender: Male
    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...
  • flavorful
    The quality of the lamb is outstanding, with a perfect fat-to-meat ratio that ensures each meal is flavorful yet not overly greasy.
  • シェパードパイにしました
    Gender: 女性
    Age: 50代
  • ラムミンチ
    Gender: 女性
    Age: 40代
  • Fatty and good
    This lamb is fatty and good. Perfect for the grill.
  • Minced Lamb meat for kebab
    I use this to mix with the minced beef to make Persian kebabs on skewers.
  • Great for shepherds pie and Turkish dishes
    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.
  • Meatballs
    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!
  • ラムミンチをずっと探してました!
  • 使い勝手の良いラムミンチ
    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!
  • meat sauce
    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!
  • Shepherds Pie
    The lamb mince was perfect for Shepherds Pie. Great flavour and very lean. I'd recommend it..Will buy again soon.
  • Not very lean
    It is flavorful but definitely not "extra lean minced lamb" as described. The fat proportion is a bit more than it should be.
  • Perfect for quick kebu
    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

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