How-To Guides

How to cook diced leg of lamb

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How Long Does Diced Lamb Take to Cook?

How to Cook Diced Leg of Lamb: The hind leg of a lamb provides quite lean meat as the set of muscles that make up the joint get through quite a lot of work. In this country, the leg itself is most commonly associated with a roast dinner. However, the diced leg can be cooked to two basic principles. Either quickly, perhaps over coals, in a pan, or on a grill. This method will yield succulent, juicy little cubes of lamb, at their absolute best, cooked to medium.

On the flip side, you have the option to braise or slow-cook the diced lamb leg. This would work nicely in a stew, curry, tagine, or something of the like.

For the former method, cooking times will be short – 5-6 minutes in a hot pan or 7-10 over some hot coals. If opting for the latter method, then allow around an hour to an hour and a half. As mentioned, this is lean meat and if overcooked, could either become tough and chewy in the case of the former method, or a little dry in the case of the latter.

How to Cook Diced Leg of Lamb

Cooking Over Coals:

  1. Take the diced lamb leg out of the fridge, remove all packaging, and pat the meat dry. Allow it to come to room temperature.
  2. Marinate the meat as desired, ideally a few hours before cooking.
  3. Thread the lamb onto metal BBQ skewers, or use wooden skewers soaked in water to prevent burning.
  4. Place the skewers over smouldering coals on your BBQ. When the charcoal has stopped flaming and is a grey-white color, it’s ready to cook on.
  5. Allow one side of the lamb to caramelise and char slightly, about 1 ½ to 2 minutes depending on the heat, then turn the skewer 45° and repeat. A good char and crust are essential, so be patient.
  6. Once all sides have that distinctive BBQ char and smoky aroma, remove the skewers from the heat and let rest briefly before serving. Enjoy!

How to Slow Cook or Braise:

  1. Take the diced lamb leg out of the fridge, remove all packaging, and pat the meat dry. Allow it to come to room temperature.
  2. In a pan, heat a little oil or butter and brown the diced lamb leg, then remove from the pan. This browning step adds depth of flavour.
  3. In the same pan, add any vegetables, herbs, or spices required by your recipe, cooking until their full aroma is released.
  4. Return the lamb to the pan, along with your chosen cooking liquid – stock, water, wine, or tinned tomatoes all work well.
  5. Bring to a simmer, then either continue cooking on low heat or transfer to a preheated oven at 130°C for 1 to 1 ½ hours, until the meat is tender and easily cut with a fork.

Top Tips for Cooking Diced Leg of Lamb

  • If you’re planning to fire up the BBQ, give serious thought to your marinade, ideally preparing it the night before. For a classic approach, go simple with rosemary and several cloves of crushed garlic – you can’t beat the classics. Or, for a lamb shish-inspired marinade, use yoghurt with plenty of cumin, garlic, chilli flakes, and other spices. Have the flatbreads and salad ready to serve alongside.
  • A quick seasoning trick we enjoy is blitzing a tablespoon of toasted cumin seeds with a tablespoon of sea salt and half a teaspoon of chilli flakes in a spice grinder. Sprinkle this mix over the skewers as they come off the BBQ for an extra burst of flavour.

Delicious Recipes for Diced Lamb Leg

Try Valentine Warner’s lamb skewers recipe for a delicious addition to your barbecue feasts. These tender, flavour-packed skewers are marinated with aromatic spices and herbs, then grilled to perfection over hot coals. Perfect for summer gatherings or any time you’re craving the rich, smoky flavours of outdoor cooking.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.