Diced Lamb Recipes: Casserole, Tagine, Stew and More

If you are looking for the best diced lamb recipes, you have chosen one of the most versatile cuts in the butcher’s display. Hand diced by our skilled butchers, our locally farmed British Diced Lamb is cut from the leg. This cut carries the exact qualities that make it perfect for slow cooking: fat marbling throughout, connective tissue that breaks down with time, and a depth of flavour that intensifies the longer it sits in the pot.

Whether you are making a proper British lamb casserole, a Moroccan spiced lamb tagine, a rich lamb curry, an Irish stew, or a slow cooker pot that sits on its own for 6 hours, diced lamb handles all of it beautifully.

This guide covers:

1. The universal method for browning and cooking diced lamb

2. Classic British lamb casserole

3. Moroccan lamb tagine

4. Slow cooker diced lamb instructions

5. Perfect internal temperatures and leftover tips

1. How to cook diced lamb (the universal method)

The principle across all of these dishes is the exact same. You must brown the meat properly, add your aromatics and liquid, and give it time. The browning step is absolutely not optional, as it creates the flavour base that carries the whole dish.

1. Remove the diced lamb from the fridge 20 minutes before cooking. Pat dry with kitchen paper; moisture on the surface prevents browning.

2. Heat a wide, heavy based pan or casserole dish over a high heat. Add a little oil. Brown the lamb in batches; do not crowd the pan or the meat will steam rather than colour.

3. Each batch needs 2 to 3 minutes undisturbed per side to develop a proper crust. This is exactly where the flavour comes from.

4. Remove the browned lamb and set aside. Reduce the heat and soften your base vegetables (onion, carrot, celery) for 5 to 8 minutes in the same pan.

5. Add any spices or pastes and cook for 2 minutes. Deglaze with wine, Potts’ Vegetable Stock (you could also use our chicken or beef stock as per your preference), or a tin of Chopped Tomatoes, scraping up any caramelised bits from the base of the pan.

6. Return the lamb to the pan, add enough liquid to just cover the meat, and bring to a simmer.

7. Cook covered on the lowest hob setting or in a 150°C oven for 2 to 3 hours, checking periodically.

Internal temperature: Diced lamb is ready at 85°C and above. More practically, test it by pressing a piece with a spoon; it should yield and pull apart easily. If it resists, it simply needs more time.

2. Classic British lamb casserole

Brown the diced lamb in batches. Soften onion, carrot, and celery. Add 2 tablespoons of plain flour and cook for 2 minutes. Pour in 500ml of chicken stock with a sprig of rosemary, a bay leaf, and a tablespoon of Worcestershire sauce. Return the lamb, cover, and braise at 150°C for 2.5 hours. Add diced potato or pearl barley in the last 45 minutes if you like.

3. Moroccan lamb tagine

Brown the diced lamb. Add onion, garlic, 1 teaspoon each of ground cumin, coriander, and cinnamon, alongside half a teaspoon of ground ginger. Cook the spices for 2 minutes. Add a tin of chopped tomatoes, 200ml of stock, a handful of dried apricots, and a tablespoon of honey. Braise for 2 to 2.5 hours at 150°C. Serve over couscous with toasted almonds and fresh coriander.

4. Slow cooker diced lamb

Brown the lamb and soften the base vegetables first (this step significantly improves the slow cooker result). Transfer everything to the slow cooker with enough stock to just cover the meat. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. The result is deeply tender meat, and the sauce will have concentrated considerably.

You can also check out our Irish Stew recipe here.

 

5. Leftover tip: Any leftover casserole, curry, or tagine improves overnight as the flavours develop. Reheat gently on the hob and serve over couscous, a jacket potato, or with crusty bread. It also freezes exceptionally well for up to 3 months.

Want to explore more of our lamb selection and our butcher’s tips for your next meal? Discover, compare, and learn about every cut in our Master Lamb Guide HERE!