Lancashire Lamb Stew
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26 people made this
This is a lovely lamb stew that is tasty, heart warming and economical. Its also got a nive assortment of vegetables, herbs and spices.
750g lean lamb, cubed
1/2 cup (60g) plain flour, seasoned with salt and pepper
2 onions, sliced
2 celery stalks, sliced
1 carrot, cubed
100g swede, cubed
1 pinch salt and pepper, to taste
3 bay leaves
1 teaspoon diced thyme
1 teaspoon diced rosemary
1/2 teaspoon English mustard
1 pinch ground nutmeg, to taste
450g potatoes, peeled and sliced
400 ml beef stock
30ml dry sherry
1 clove garlic, diced
20 min › Cook:
4 hours › Extra time:
4 hours 20 min › Ready in:
8 hours 40 min
Coat the lamb with flour. Layer the lamb, onions, celery, carrot and swede in a slow cooker. Season with salt and pepper.
Add in the bay leaves, thyme, rosemary, mustard and nutmeg.
Cover with potato slices then pour in the stock and sherry.
Cover slow cooker and cook on High for 3 to 4 hours.
Combine the garlic and butter then spread over the potatoes. Sprinkle with ground black pepper.
You say this recipe is ready in 8 hrs 40 minutes but in the preparation method, it says only cook for 3 to 4 hours. You mention 'extra time' of 4 hours and 20 minutes. Not clear on whether this time is spent on a low heat maybe? Could you clarify please, as I would love to try this recipe? Wenya
- 11 Jul 2010
This reminds me of what my mum used to make. Great recipe.
- 24 Jun 2015
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