Top tips with mince
BUYING LAMB MINCE
THE GOLDEN RULES
Check lamb mince packs are
- Tightly sealed
- Tear or puncture-free
- Within a fair use-by date
THE TRUE COLOURS OF LAMB MINCE
Fresh lamb mince is always cherry-red, right? Not necessarily. It’s natural for mince to be a brown-grey colour beneath the surface during its shelf life. Meat has a pigment called oxymyoglobin, which, when exposed to oxygen, forms the meat’s red colour. Once brown-grey mince comes into contact with oxygen, it usually blooms to red. If it’s all grey, bin it!
LEAN OR REGULAR MINCE?
The amount of fat in lamb mince varies depending on the cut, and it can be fine-ground or coarse-ground. The label will feature the fat content, or your butcher will know. Or you can grind your own mince! The important thing is to get the right mince for your recipe:
- Lean mince – no white flecks in the meat – ideal for saucy dishes such as shepherd’s pie, moussaka and savoury mince bakes.
- Regular mince – white flecks in the meat – ideal when you need a little fat to help bind mince and keep family favourites juicy such as kofta, burgers and meatballs.
STORING LAMB MINCE
THE GOLDEN RULES
Mince doesn’t tend to last as long as other cuts because it exposes a larger surface area to bacteria. It’s common-sense stuff, but here are a few reminders:
- Use by the use-by date!
- If in doubt, throw it out. You’ll know it’s not right if it smells off or feels slimy.
- If buying unpackaged mince, cook within 1–2 days.
- If using only part of a mince pack, reseal and put the remainder in the fridge straight away. Use within 24 hours.
- Follow our freeze, thaw and reheat guides for safe and delicious results.