Diced Lamb

Diced lamb is cut in-store into even cubes from the shoulder, chosen deliberately over the leaner leg because shoulder's fat content keeps the pieces moist through 60 to 90 minutes of braising, where diced leg would go dry. Around 25g protein per 100g cooked. Brown the meat in batches, not all at once, since crowding the pan steams the lamb grey instead of searing it, then braise at a low simmer until tender. It is the foundation of a lamb curry, rogan josh, tagine or Irish stew, and also threads onto skewers for kebabs after a yoghurt-and-spice marinade. The even, boneless pieces make portioning and even cooking simple.