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Lamb Mince – Grass-Fed | New Zealand | 500g
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New Zealand grass-fed lamb mince from Integrated Foods, 500g. FIANZ Halal certified. A versatile everyday protein for koftas, patties, and pasta sauces. Try our Lamb Rendang recipe for inspiration.
Description
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. FIANZ Halal certified.
Where it comes from:
Integrated Foods, Gisborne region, North Island, New Zealand. FIANZ Halal certified.
How it gets to you:
Cut and vacuum-sealed at the source, then blast frozen at peak condition. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
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. Do not refreeze once thawed. Try our Minced Lamb with Thai Basil or Lamb Rendang recipe.
Good to know
- Origin: Gisborne region, New Zealand
- Free-range, grass-fed; FIANZ Halal certified; no added hormones
- 500g per pack; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing; do not refreeze
- Reference nutrition per 100g from Beef + Lamb New Zealand's Nutrition Guide (Massey University research). Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Lamb range.
Frequently asked questions
Yes, this lamb mince is Halal certified through FIANZ, New Zealand's national Halal certification body for the meat export trade. It is ground from Integrated Foods lamb, farmed free-range and grass-fed in the Gisborne region with no added hormones, then blast frozen at 500g before shipping to Singapore.
This lamb mince should not be refrozen once thawed, and should be used within 3 days, since mince has a larger surface area than whole cuts and refreezing raises the risk of bacterial growth. If you only need part of the 500g pack, divide it into portions and freeze those separately before thawing.
Our minced lamb with Thai basil recipe browns the mince quickly with garlic, chilli, and basil for a fast weeknight dish, while our lamb rendang recipe slow simmers it in coconut milk and spices for a richer result. Both start from the same thawed mince, browned in a hot pan.
Lamb mince carries a stronger, more distinct flavour than beef mince and a slightly higher fat content from the shoulder and trim cuts it is ground from. It suits Middle Eastern and South Asian spicing particularly well, in dishes like kofta and keema, where beef mince can taste comparatively flat.
Shape the mince into koftas around a skewer or by hand, then grill over medium-high heat for 8 to 10 minutes, turning once, until cooked through. The moderate fat content in this mince keeps the koftas moist without needing added binders. Rest briefly before serving with yoghurt or flatbread.
