Organic Lamb Mince 1kg – N&C Produce – Outdoor Reared Lambs

Organic Lamb Mince 1kg – Order Online – N&C Produce – Call 07932 686498 to place an order.

Organic Lamb Mince 1kg – N&C Produce – Finest Quality

Fresh Organic Minced Lamb from N&C Produce made with prime quality meat, no scraps used.

We choose Grass Fed traditional breeds from British Farms for the Best Flavour – Lean and very Versatile.

Round of Applause from family and friends as you WoW them with Shepherds Pie, Moussaka, Lamb Burgers, and Meatballs.

Delivered in Vac Pac – London and Home Counties

Is Lamb Mince Meat Healthy

Similar to other red meats, lamb mince contains heart healthy vitamins and minerals such as protein, iron and zinc. Organic Lamb Mince 1kg

These are all needed to contribute to a healthy lifestyle. Organic Lamb Mince 1kg

Protein in particular helps to repair muscle damage, as well as keeping your muscles functioning properly.

Is Lamb Safer to eat than Beef

When it comes to overall health, saturated fat should be limited as much as possible. 

Lamb typically has more saturated fat — which can raise your levels of bad cholesterol, putting you at higher risk of cardiovascular disease — than beef or pork. Organic Lamb Mince 1kg

Is Organic Lamb worth it

Certified organic lamb is worth looking out for, as this meat will have been reared on land which is free from chemical fertilisers.

To guarantee the very best in quality and welfare, it is worth looking out for product which is 100% pasture raised, such as that labelled Pasture For Life.

What are the Pros and Cons of Organic Meat

Are there downsides to buying organic? One common concern with organic food is cost. Organic Lamb Mince 1kg

Organic foods often cost more than similar foods grown using usual (conventional) methods.

Higher prices are due, in part, to more costly ways of farming. Organic Lamb Mince 1kg

Spiced Lamb and Berry Kebabs

Get ready for the juiciest, most flavoursome lamb kababs you’ve ever tasted.

Chris Otim shares his recipe for spiced lamb kababs with barberries. Organic Lamb Mince 1kg

Serve with a herby pomegranate salad and flatbreads to soak up the delicious juices.

• 2 large onions
• 1kg Organic British Lamb Mince
• 2 tsp bicarbonate of soda
• 1 heaped tbsp chilli flakes)
• 1 tbsp ground cumin
• 4 tbsp cranberries
• 4 tbsp tomato purée
• Finely grated zest 2 oranges
• Bunch (30g) flatleaf parsley, finely chopped
• 4 garlic cloves, finely chopped
• 100g shelled unsalted pistachios, roughly chopped

For the Salad

• 2 bunches (60g) flatleaf parsley, roughly chopped
• 2 red onions, very finely sliced into half moons
• Juice ½ lemon
• 1 heaped tbsp sumac
• 150g pomegranate seeds
• Flatbreads to serve
• Plain yogurt with a spoonful of harissa swirled in (optional) to serve

Method

1. Heat the oven to its highest setting and line a large baking tray with baking paper.
2. Peel and roughly chop the onions, then put in a food processor and whizz into a smooth paste, scraping down the sides of the bowl as needed. Organic Lamb Mince 1kg
3. Transfer the paste into a clean tea towel and wring out as much liquid as you can.
4. Put the strained onions into a large mixing bowl with the rest of the ingredients and a large pinch of salt, saving some pistachios to garnish. Organic Lamb Mince 1kg
5. Using your hands, work the ingredients together really well, pummelling the meat for several minutes into a smooth paste. Organic Lamb Mince 1kg
6. Divide the mixture into 10-12 portions, form into sausage shapes, then, using the flat of your thumb and forefinger, gently pinch the meat widthways from one end of the kebab to the other at intervals to create the classic wavy ridges (if the mixture is a little too sticky to shape, wet your hands with cold water before shaping each kabab).
7. Put on the prepared baking tray.
8. Cook in the oven for 12-15 minutes until browned and cooked through.
9. Meanwhile, make the salad by mixing the parsley and red onions in a large bowl.
10. Squeeze in the lemon juice, sprinkle with the sumac and pomegranate seeds, season with a pinch of salt and pepper, then toss well to combine.
11. Serve the kababs on top of the flatbreads (so they soak up all the lovely juices), with the remaining pistachios scattered over them and the parsley salad and yogurt (if using) alongside.

Turkish Meatballs

These Turkish meatballs are made with organic lamb mince, lots of fresh herbs, a good dollop of rosed harissa, then served in an intense tomato sauce. Organic Lamb Mince 1kg

Drizzle over cooling plain yoghurt to serve.

Ingredients

• 1 red onion, finely chopped
• Olive oil for frying
• 1 tbsp baharat or ras al hanout spice mix
• 2 garlic cloves, crushed
• Large pinch ground cinnamon
• Handful fresh flatleaf parsley, stalks and leaves chopped separately
• 500g Organic British lamb mince
• 600ml passata
• 300ml chicken or vegetable stock
• 1 heaped tbsp rosed harissa paste
• 4 tbsp plain yogurt
• Steamed basmati rice or couscous to serve

Method

Moussaka Pasta Recipe

Add a touch of traditional Greek cuisine to your pasta with this moussaka-style dish.

This delicious pasta is loaded with succulent lamb mince, chunky Mediterranean vegetables and topped with creamy feta cheese.

The whole family will love this easy-to-make dish.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 1 large aubergine, diced
• 250g organic lamb mince
• 2 garlic cloves, crushed
• 1 x 400g tinned chopped tomatoes
• 1 tbsp tomato purée
• 1⁄2 tsp cinnamon
• 1 tsp dried oregano
• 300g (10oz) penne
• 175g feta, crumbled

Method

1. Heat the oil in a large-lidded pan and cook the onion and aubergine for 2-3 minutes over a high heat. Reduce the heat to medium, cover and cook for a further 5 minutes, stirring occasionally.
2. Add the lamb mince and garlic to the pan and cook for 2-3 minutes, or until the lamb is browned.
3. Stir in the tomatoes, tomato purée, cinnamon and oregano.
4. Cover and cook for a further 8-10 minutes, stirring occasionally.
5. Season to taste.
6. Meanwhile, bring a large pan of salted water to the boil and cook the pasta, following the packet instructions.
7. Drain, reserving 2-3 tbsp of the pasta water.
8. Stir the penne and reserved pasta water into the lamb mixture, until combined.
9. Divide the lamb and aubergine pasta between 4 bowls and scatter over the feta.

Shepherds Pie Recipe

A British classic, our best shepherd\’s pie recipe has a rich lamb filling and fluffy potato topping that the whole family will devour and love.

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, finely chopped
• 500g organic lamb mince
• 1 tbsp plain flour
• 1 tbsp tomato purée
• 275ml lamb or vegetable stock
• 1 bay leaf
• 1 tsp Worcestershire sauce
• 450g potatoes, chopped into 2cm chunks
• 200ml milk
• 50g unsalted butter
• pinch of white pepper
• green salad or steamed vegetables, to serve (optional)

Method

1. Heat the oil in a large pan over a medium heat.
2. Add the onion, carrot, celery and garlic, and sauté for 5 mins over a medium heat.
3. Add the lamb mince to the pan and use a wooden spoon or spatula to break it up.
4. Cook until well browned, stirring regularly, then sprinkle in the flour and mix well.
5. Add the tomato purée, stock, bay leaf, Worcestershire sauce and seasoning to taste.
6. Mix everything together well, cover with a lid and simmer for 30 mins, stirring from time to time.
7. Meanwhile, put the potatoes in a separate pan and cover with hot water.
8. Place over a medium heat and simmer for 20 mins or until tender and cooked through.
9. Drain, then return to the pan and shake over a low heat to steam off excess moisture.
10. Put the milk in a small pan and heat gently over a low heat.
11. Remove the potatoes from the heat and crush with a potato masher until smooth.
12. Add the hot milk, butter and white pepper, and beat until fluffy and well blended.
13. Preheat the oven to gas 5, 190°C, fan 170°C. Remove the bay leaf from the lamb mixture and transfer to a large ovenproof dish.
14. Spoon the mashed potato on top and use a fork to spread it around, sealing in the meat and making a stripy pattern.
15. Bake in the oven for 30 mins until the potato is crisp and golden on top.
16. Serve with a green salad or steamed broccoli, if you like.

We highly recommend Top Notch Catering Watford for Business Catering from Corporate Outdoor BBQ to day to day running of Canteen which is on site – An Amazing Team of Chefs which all come highly recommended.