Lamb mince is particularly good for meatballs, burgers and other patties. It's popular in Middle Eastern recipes such as stuffed aubergine and koftas. Or use it in moussaka, shepherd’s pie or bolognese.
As with other types of mince, you generally get what you pay for. Cheap lamb mince can be very fatty; look for mince that has more red meat than white fat or ask your butcher to mince a piece for you (or do it yourself). Scrag, neck and belly all make good, flavoursome mince, as does shoulder. If you want a leaner mince try mixing it from a less fatty cut such as leg.
Article by Louisa Carter
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