Lamb Mince

Freshly minced lamb — ground to the plate size and fat ratio you specify. We supply it within our Others range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include kebabs and koftes, ragu and sauce work, moussaka, pies and stuffed vegetables.

What it is

Minced through our own plates. The fat ratio changes how it behaves more than any other variable: leaner mince for sauces that will be reduced, a higher ratio where it has to hold together over flame without falling through the bars.

How it is prepared

Coarse or fine plate. Tell us the fat ratio you want and we mince to it — we do not supply a ratio you did not ask for.

Cut specification

Typical trade use

Kebabs and koftes, ragu and sauce work, moussaka, pies and stuffed vegetables. Take it out of the fridge before cooking and do not overwork it. Handling warm mince too much is what makes the finished product tight.

Ordering notes

Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.

Browse the full Others range or all Lamb cuts. Related cuts in the same range: Lamb Trims and Lamb Fat. For kebab and kofte menus we also supply Lamb Leg Minced. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Mince supplied?

Coarse or fine plate. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Mince for?

Kebabs and koftes, ragu and sauce work, moussaka, pies and stuffed vegetables.

How does Lamb Mince differ from Lamb Trims?

Within the Others range, the difference sits mainly in the preparation — minced here against whole on the other.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.