Lean beef and lamb mince Calories

Lean beef and lamb mince works well in kofta, meatballs, stuffed vegetables, pasta sauce and savoury pies. Its lamb flavour pairs especially well with garlic, cumin and fresh herbs, while tomato-based sauces complement both meats.

Cook lean beef and lamb mince just until it is thoroughly done, rather than leaving it on the heat. Break it up gently and avoid pressing it against the pan; if the blend is very lean, a little cooking oil can help keep the dish moist.

Cook lean beef and lamb mince to 160°F (71°C) in the centre. Because it is minced meat, bacteria can be distributed throughout the mixture, so browning the outside alone is not enough to make it safe.

Yes, lean beef and lamb mince freezes well. Divide it into meal-size portions, seal them in freezer-safe packaging and label the date. Thaw it in the refrigerator and cook it promptly; do not refreeze it raw after thawing.

Raw lean beef and lamb mince keeps for 1–2 days in a refrigerator at 40°F (4°C) or colder. Store it sealed on a low shelf so its juices cannot drip onto ready-to-eat foods.

Thaw lean beef and lamb mince in the refrigerator for the safest, most even result. For a quicker option, place it in a leakproof bag in cold water and cook it as soon as it has thawed; avoid leaving it on the counter.

No, do not rinse lean beef and lamb mince. Washing raw mince can spread bacteria around the sink and nearby surfaces, and it does not make the meat safer. Cook it thoroughly instead and wash your hands and utensils afterward.

Lean beef and lamb mince can taste more distinctive because lamb has a stronger, more aromatic flavour than beef. The strength varies with the blend, so use herbs such as mint or parsley, or seasonings like cumin, to complement it.

Yes, lean beef and lamb mince can be shaped into burgers. The lamb adds a pronounced savoury flavour, but a particularly lean blend may produce a firmer patty; handle it gently and avoid overcooking it.