There a numerous recipes that use mince. Mince can be made at home using a simple bench top mincer or you can even use a food processor.
For beef mince the cuts to use include chuck, blade, topside and round steak. For a lamb mince try using the leg or shoulder cuts.
To begin your meat should be cut in 2cm squares to ensure it runs through the mincer quickly without warming up too much.
For a coarse mince you will need to use the coarse plate. Run your meat through the mincer as quickly as possible and keep your fingers well away from the blades.
For finer mince run the coarse mince through the mincer again using the fine plate. Make sure you use the dolly that comes with your mincer (not your hand) to coax the coarse mince through if it is getting stuck.
If you are not going to use your mince in the first two days freeze it immediately.