Mexican Lamb Mince

This Mexican style lamb mince is a delicious and an easy mid-week meal.  The kids love it and it works well as leftovers the next day.


  • 500g Pasture Fed Lamb Mince
  • 3 rashers Free Range Low Nitrate Bacon, diced
  • 1 onion, diced
  • 1 large zucchini, thinly sliced
  • 1 tsp black pepper
  • 3 cloves garlic, crushed
  • 1 Tbsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Sea salt to taste
  • 3 cups spinach, kale or rocket
  • 1 tsp Tamari
  • 1 Tbsp coconut oil or butter for cooking


  • Heat a large cast iron pan on medium to high heat and add coconut oil.  Place onions into pan and fry for 2 mins and then add bacon.  Keep frying your onion and bacon for approximately 4 minutes until the bacon starts to crisp up.  Add your zucchini slices into the pan and fry on both sides until nice and brown.
  • Scoop out the onions, bacon and zucchini to a bowl and leave the bacon fat in the pan.
  • Now add your lamb mince and garlic and cook until the lamb mince is brown all over.  Break up any chunks of meat with your spatula.
  • Add the spices, salt and pepper and stir through.  Return the cooked onions, bacon and zucchini to the pan and mix through.
  • Throw in your greens and the Tamari and turn off the heat and mix until greens are wilted.
  • Serve your Mexican Lamb Mince in a bowl, with a side salad, topped with avocado, in lettuce cups or with some sweet potato chips.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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