Hi All
I have been making kebabs using various receipes and am finding that i get a lot of oil and a pungent lamb taste from the cooked kebabs, can anyone advise as to the correct minced lamb, do you have any ideas, do you get the butcher to mince lean lamb?
Thanks
Andy

Hi andymac i have recently started to get my mince lamb from a Hahal butcher and the mince is perfect for kebabs and keema think it might be lean mince but not 100 percent sure, also been getting chicken thighs as well, these thing from the butcher are massive one thigh can feed two people for a chicken tikka starter, next time i get some will post a picture of chicken thighs and mince lamb.

Andy,

It depends entirely on the lamb you are buying. Where its reared, what it feeds on, how old it is, what the fat percentage is when packaged and whether it is frozen or fresh. Typically, most UK supermarkets stock 25% fat minced lamb, which will account for the amount of oil you are getting. Also British lamb tends to be stronger in taste than New Zealand, English stronger than Welsh. A young lamb will be have a lighter taste to a hogget.  You can also try adding more cumin which will help to balance the lamb.

Hope this helps.