About this cut: Lamb mince is ground from shoulder and trim cuts, giving it a moderate fat content that adds flavour without being heavy. It binds well when shaped into patties or koftas, and cooks quickly in a hot pan or under a grill. The flavour is distinctly lamb but mild enough to carry a wide range of seasonings.
Where it comes from: Sourced from Gisborne pastures on New Zealand's North Island, where high rainfall keeps the grass lush year-round and lambs graze close to the Pacific Coast. View our sourcing page.
How it gets to you: Cut and vacuum-sealed at the source, then blast-frozen at peak condition. The pack is never opened between processing and your kitchen, arriving in an insulated chiller bag with ice packs. Free next-day delivery islandwide for orders before 2pm.
How to cook it: Thaw in the refrigerator overnight and use directly from thawed state. Do not refreeze. Brown in a hot pan for sauces and fillings, or shape into koftas and grill over medium-high heat for 8 to 10 minutes, turning once, until cooked through. Try it in our Minced Lamb with Thai Basil or Lamb Rendang recipe.
Learn more: Read halal meat in Singapore: what to look for and why it matters.
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Also available as: Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Lamb Collection.
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