On to the second of our Mighty Mince blog series. And if chicken mince was the quiet achiever of the kitchen, then lamb mince is its bold and brilliantly reliable cousin: Rich, hearty and full of flavour.
It’s the kind of ingredient that can turn a simple midweek meal into something that feels a bit special, without adding any extra faff. In this edition of The Mighty Mince Series, we’re shining a light on why lamb mince deserves a regular spot in your meal plan: it’s versatile, great value, and perfect for everything from quick dinners to big batch-cooked favourites that feed the whole family (with leftovers for tomorrow). Let’s get stuck in.
Why Lamb Mince?
Lamb mince has a rich flavour and an unctuous texture. It's has the chops (forgive the pun) to stand up to bold flavours and pairs really well with middle-eastern and Indian spices - think paprika, cumin, coriander, chilli, garam masala, cinnamon... the list goes on.
It works really well for all kinds of cooking methods, from flash frying to slow cooking. Plus the fat content means it holds its shape well for meatballs and koftas.
It's also full of healthy stuff including omega 3s, iron, zinc and b vitamins. All essential for a healthy immune system and sustained energy levels.
Where Our Lamb Comes From
Our grass fed lamb mince comes from Hurstpierpoint in West Sussex, less than 40 miles away from us. The lambs are raised on the rolling hills of the South Downs, where they live happy, healthy lives. The result is lamb mince that's full of healthy fats and incredible flavour.
Batch Cooking Recipe: Slow Cooker Lamb Pastitsio
This is a riff off a traditional Greek recipe. Pastitsio is sometimes referred to as "Greek lasagne" because it's based on a meat ragu with pasta but there are a few key differences: Firstly, lamb is used instead of beef. Second, the flavour notes are cinnamon and oregano. And lastly, the topping uses egg for fluffiness.
There's 5-10 mins of prep on the stove, and then it's transferred to the slow cooker to finish off.
Image credit: helentzouganatos.com
Here's the recipe to feed 4-6 people:
Ingredients:
1 tbsp olive oil
500g grass fed lamb mince
1 large onion, diced
1 courgette, grated
3 cloves of garlic, chopped
2 tins of chopped tomatoes
1 tbsp tomato puree
1 tsp cinnamon
1.5 tsp oregano
A good pinch of thyme
Beef stock cube or stock pot
Squeeze of honey
250g tubed pasta e.g. macaroni, penne, bucatini...
300g creme fraiche
Large handful of grated pecorino (parmesan is also fine)
1 large egg
Grated cheddar
Method:
Heat the oil in a large frying pan on a medium heat and sauté the onion until translucent. Add the grated courgette and chopped garlic and cook for 1 minute. Next add the lamb mince and cook until no pink remains.
Next add the cinnamon, oregano and thyme. Season well with salt and pepper. Fry for 1 minute to let the flavours release.
Then add the chopped tomatoes, tomato puree, stock cube and a squeeze of honey for balance. It might look quite watery at this stage on account of the grated courgettes - don't panic. You'll need that when you add the pasta later.
Transfer the meat sauce to your slow cooker and cook it for 2 hours on high or 4 hours on low. You could cook it all day on low if you need to go out to work - you might just need to add a splash more water.
Next add in the pasta and give it a good stir together. Then leave it for another hour on high.
Finally, mix together the creme fraiche, grated pecorino / parmesan and egg and pour this top of the mixture. Don't stir it in, just level it on top. Then add some very traditional grated cheddar (optional!).
Give it about 30 minutes more with the lid on and then it's ready.
Serve with garlic bread and a nice green salad.
Quick Midweek Recipe: Spiced Turkish Flatbreads
Image credit: joyoliver.com
I'll describe this as a "middle-eastern inspired" recipe - definitely not authentic but flavourful, quick and delicious.
Here's what you'll need to make 2 large flatbreads - you can scale up from here:
Ingredients:
200g grass fed lamb mince
1 tsp cumin
1 tsp garam masala
1 tsp hot smoked paprika
2-3 tsp tomato purée
Salt
Pepper
Olive oil
Fresh mint and coriander
4 tbsp greek yoghurt
Feta cheese
2 pre-made flatbreads
Method:
Pour the oil into a large frying pan and add the mince, spices, salt and some pepper. Cook over a medium heat for 3–4 minutes, stirring constantly until the mince is broken up, but don’t allow the spices to burn. Add the tomato purée and cook for about 1 minute more, stirring all the time. Set aside.
Take the flatbreads out of the oven and spread with the mince mixture, drizzle with 1 tbsp oil and return to the oven for 2 minutes.
For the minted yoghurt, mix together the yoghurt in a bowl with the mint, a small pinch of salt and a tablespoon of cold water.
Drizzle the flatbread with more oil and the minted yogurt mixture. Scatter with fresh mint and coriander leaves and some crumbled feta.