Meat · Lamb & goat

Ground lamb

Minced lamb, rich and fatty; used for kofta, keema, moussaka, kebabs and shepherd's pie.

Also called: minced lamb, lamb mince, lamb keema

A kind of lamb

What it is

Minced lamb is usually made from fattier cuts such as shoulder and breast. It is richer and more strongly flavoured than minced beef and releases more fat when browned.

How it’s used

Kofta and adana or seekh kebabs
Keema curry and keema matar
Moussaka and shepherd's pie
Lahmacun and stuffed pastries
Meatballs and burgers

Characteristics

Taste: Rich and slightly gamey.
Texture: Soft and juicy.
When cooked: Drain excess fat after browning. For kebabs, knead well to make the mince sticky so it clings to skewers.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for frying, Suitable for grilling
Common in: Turkish, Lebanese, Indian, Pakistani, Greek, British, Moroccan, Iranian

Storage

Refrigerated. Keep cold and use within a day or two of buying, or freeze.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Mincing spreads surface bacteria (including E. coli) through the meat: cook minced beef, pork, lamb and burgers to 71 °C (160 °F) in the centre, not rare.
Keep raw mince away from ready-to-eat foods and wash hands, boards and knives after handling.