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Mouflon Diced Steak (500g Pack) 

Mouflon Diced Steak (500g Pack) £ 5.70 In stock


10 in stock


Sourced From: Europe Taste: Flavoursome   * Our diced Mouflon steak is a versatile, succulent cut of meat that has distinct flavours.

  • A great substitute for Lamb in your favourite recipes.

  • Our Mouflon Diced steak comes in a 500g pack.


Values of cooked product Product (Per 100g)
Energy (kJ) 614
Energy (kcal) 146
Fat (g) 3.9
of which Saturates (g) 1.2
Carbohydrates (g) <0.1
of which Sugars (g) <0.1
Protein (g) 27.6
Salt (g) 0.2



Perfect for use with our Exotic Diced Steak

Prepare the meat At least 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to come to room temperature. Pre-heat the oven to 180ºC/350ºF.

Sear for flavour Heat a large ovenproof pan on a high heat, add a little oil, season the meat with salt and pepper and then sear the meat until nicely browned all over. For stews and casseroles, sear the small pieces of meat in batches, to make sure they are evenly browned all over. Do not burn the meat as it makes it taste bitter. Then take out the meat and sear the vegetables until nicely caramelised.

Add the liquid After searing the vegetables, place the meat back in the pan. Deglaze the pan by pouring broth, wine or stock and scrape any meat stuck to the pan and stir. Add cooking liquid (wine, water, stock or a mixture) to the half way point of the main ingredient, add herbs such as bay leaf, peppercorns or cloves.

The Cooking Process Cover and transfer into the preheated oven to the middle rack or continue to simmer gently on the hob at a very low temperature. For the perfect braise we recommend using the oven method as the process is more gentle and the meat does not stick to the bottom of the pot as it can with the hob method. Check from time to time and top up with liquid if needed. Cook until meat is completely tender

Test the meat Cooking times vary depending on the cut of meat and your oven. As a rule of thumb, you should check casseroles after 1 hour and at regular intervals thereafter. The easiest way to check joints is to use a meat fork, inserted into the thickest part of the meat. The fork should go in and out easily. With stews and casseroles, simply take a piece out and taste it.

If you have a crock pot or pressure cooker you can still follow the same steps as above but once the meat is seared and ready, simply put it into the crock pot with cooking liquid, vegetables and the rest of the ingredients to complete the cooking; Ensure the crock pot is on the desired heat (depending on time frames available and model of crock pot).

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