Minced Lamb Recipes: Shepherd’s Pie, Koftas, Burgers and More

If you are searching for the best minced lamb recipes, you are working with one of the most versatile and flavourful meats available. Known as the lesser known brother of beef mince, our 100% British Minced Lamb features a deep and rich taste thanks to its perfect meat to fat ratio.

Sourced from the Roger Swift’s local farm in Shropshire the minced lamb is available in 500g and 1kg packs, it is the authentic base for a proper shepherd’s pie (the name refers to sheep, meaning minced lamb is the correct and only meat to use). It is also perfect for lamb koftas cooked over coals, juicy lamb burgers on the barbecue, and a lamb bolognese that is wonderfully complex in flavour. It cooks in under 45 minutes on the hob, freezes well, and responds generously to spicing.

This guide covers:

1. The fundamentals of cooking minced lamb perfectly

2. Classic shepherd’s pie

3. Lamb koftas (kebabs) for the BBQ

4. Handmade lamb burgers

5. Rich lamb bolognese

Image Courtesy: Lauren Stutz

1. How to cook minced lamb: the fundamentals

Unlike diced lamb, minced lamb does not need hours of braising. The priority is colour and flavour at the very beginning of cooking. Heat the pan until it is very hot before adding the mince. Do not stir immediately; allow it to sit undisturbed for a minute to develop colour before breaking it up. Season as it cooks and drain any excess fat if needed, though a small amount of fat in the pan absolutely adds flavour.

Internal temperature: Minced lamb must reach a minimum of 75°C throughout. Unlike whole cuts, mince requires full cooking with no pink remaining. Use a probe thermometer to check.

2. Shepherd’s pie

Brown 500g of minced lamb in batches. Soften one diced onion, two carrots, and two celery sticks in the same pan. Return the mince, add a tablespoon of tomato paste, a tablespoon of Worcestershire sauce, a sprig of rosemary, and 300ml of chicken stock. Simmer covered for 30 minutes until the sauce has reduced and coats the meat.

Transfer to an ovenproof dish and top with a generous layer of mashed potato. Rough up the surface with a fork and dot with butter. Bake at 200°C for 25 to 30 minutes until golden and bubbling at the edges. This is the correct use of the word shepherd’s pie; if it contains beef, it is officially a cottage pie!

3. Lamb koftas (kebabs)

Combine 500g of minced lamb with one grated onion (squeezed dry in a cloth), 2 crushed garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, half a teaspoon of chilli flakes, a small handful of chopped fresh parsley, and generous Sea Salt. Mix thoroughly and refrigerate for 30 minutes.

Divide into 8 equal portions and press around metal skewers into elongated shapes. Grill over high heat or on a barbecue for 10 to 12 minutes, turning regularly. Serve with flatbreads, mint yoghurt, and a simple tomato and cucumber salad.

You could also try Lauren Stutz’s recipe for Mince Lamb Kebabs here on our website.

 

4. Lamb burgers

Combine 500g of minced lamb with one small grated onion, 2 crushed garlic cloves, 1 teaspoon ground cumin, a small handful of chopped coriander or mint, and salt. Do not overwork the mixture. Shape into 4 patties approximately 2cm thick and refrigerate for 20 minutes before cooking. Cook on a very hot griddle pan, barbecue, or in a cast iron pan for 4 to 5 minutes per side. Serve in a brioche bun with harissa mayo, sliced cucumber, and shredded lettuce.

5. Lamb bolognese

Brown the minced lamb in a wide pan. Add diced onion, carrot, and garlic. Cook until soft. Add a glass of red wine and reduce by half. Add a tin of Chopped Tomatoes, a tablespoon of tomato paste, a bay leaf, and a pinch of dried oregano. Simmer uncovered for 35 to 40 minutes until the sauce is thick and rich. The lamb version is darker and slightly more gamey than beef bolognese; season carefully and do not under-salt.