Waller’s Lamb Mince

Rich, naturally sweet, and deeply savoury, our freshly ground lamb mince is prepared from prime cuts with just the right balance of lean meat and flavour-carrying fat. Whether you’re simmering a slow, comforting mid-week classic or firing up the grill, it delivers unmatched depth and succulence to every plate.

• The Ultimate Shepherd’s Pie: Sweat finely diced onions, carrots, and celery in butter, brown the lamb until deeply caramelised, and deglaze with a generous splash of Worcestershire sauce and rich lamb or beef stock. Let it simmer gently with fresh rosemary and thyme until glossy and thick, then crown with creamy, butter-heavy mash and bake until bubbling and golden.

• Charred Lamb & Mint Smash Burgers: Keep the seasoning simple—sea salt, cracked black pepper, finely chopped fresh mint, and a touch of crushed garlic. Smash into a smoking-hot cast iron skillet to develop a crisp, browned crust while locking in the juices. Serve tucked into toasted brioche with crumbled feta, pickled red onion, and a dollop of cool, garlicky tzatziki.

• Spiced Middle Eastern Koftas: Knead the mince with toasted cumin, ground coriander, smoked paprika, and flat-leaf parsley before shaping onto skewers. Grill over high heat for a smoky char, and serve over warm, pillowy flatbreads with a drizzle of pomegranate molasses, tahini sauce, and charred lemons.

Butcher's Tip: To unlock maximum flavour, don't crowd the pan when browning. Let the mince sear undisturbed for the first couple of minutes to develop a deep, savoury caramelised fond—that’s where all the rich, hearty taste begins.