Minced lamb

Allow about 125–150 g raw minced lamb per adult for a main course, or less if it is bulked out with beans, lentils or vegetables.

Pat it dry, use a wide, very hot frying pan and cook in batches so the pan is not crowded. Leave it undisturbed for a minute or two before breaking it up, then fry for about 6–8 minutes until browned throughout.

Cook it until steaming hot all the way through, with no pink spots, and until the juices run clear. A food thermometer should read 75 °C in the centre.

It is used in shepherd’s pie, moussaka, kofta and spiced lamb patties. Cumin, coriander, mint, garlic and cinnamon all pair well with its rich flavour.

Yes. Use it in burgers, meatballs, cottage pie or pasta sauces, but expect a richer, more distinctive flavour; drain excess fat if the dish needs to stay less greasy.

Keep it chilled and use it by the date on the pack; once opened, cook it within a day. Freeze it promptly if you will not use it in time, and thaw it in the fridge rather than on the worktop.

Yes: minced lamb has 16 g fat per 100 g, compared with 6.8 g in chicken mince. Its fat content can vary, so the pack’s stated percentage is useful when choosing mince for a leaner dish.

It contains 7.1 g saturated fat per 100 g. Browning the mince and spooning off excess fat can make the finished dish less greasy.