Diced lamb can come from any muscle cut, however it is typically diced shoulder. It’s an economical cut is a great option in the slow cooker.
Diced lamb generally comes from the shoulder, a working muscle which makes it a less tender but a very flavourful part of the lamb nonetheless, making it the perfect cut suited to slow moist cooking methods.
HOW TO COOK
Remove your diced lamb shoulder from the refrigerator 30 minutes before cooking and preheat your oven. Heat a little oil in a large frying pan over a high heat. When hot, season the lamb with salt and pepper, and then fry in 2-3 batches until browned all over. Browning the meat first not only improves colour but also develops flavour. Transfer to a casserole dish. Add cubed seasonal vegetables. Pour stock or liquid over and mix gently to combine. Cover the dish with a lid (or 2 layers of tinfoil) and bake in the oven for 3½ – 4 hours. Remove from the oven and let it slightly cool. Taste and season as required. If using a slow cooker, cook on low for 8 hours or high for 6 hours. If the liquid needs thickening at the end of cooking, simmer in a saucepan with 2 teaspoons of cornflour with ¼ cup water.