The lamb mince debate

[mastiffmum]

I'm no sure if anyone has noticed, but some of the recipes in the sw magazine, list lean lamb mince as the ingredients, NOT extra lean. For example in jan/feb issue, there is a recipe for Harissa spiced lamb burgers using 511g of lean minced lamb, syns per serving EE free, Original fee. I think it is near on impossible to get the extra lean variety, unless especially made by your butcher, which would cost a fortune. So my theory is that if sw say lean is syn free, then I will be taking that as gospel!

So I think we can all stop fretting over the minced lamb now, besides, if a lamb shank in gravy with over 20g fat is classed as syn free, then I don't see why a portion of the mince isn't.

Off to make donner kebab me thinks.........LOL

 

[ginlin]

Very occassionally I use lean lamb mince, and I just buy the lowest fat content, depending on which supermarket I am in, and just ignore the fact that it has any syns.

 

[LessofLou]

I also cook and drain/pat down all my mince before using it in a recipe just be sure.

 

[louisedan]

I did find extra lean lamb mince in Tesco extra but not for ages . If a recipe says lean that's what I use.Not sure if I'm fooling/cheating myself though!