Lancashire Lamb Stew

    8 hours 40 minutes

    This is a lovely lamb stew that is tasty, heart warming and economical. Its also got a nive assortment of vegetables, herbs and spices.

    39 people made this

    Serves: 4 

    • 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
    • 15g butter

    Preparation:20min  ›  Cook:4hours  ›  Extra time:4hours20min  ›  Ready in:8hours40min 

    1. Coat the lamb with flour. Layer the lamb, onions, celery, carrot and swede in a slow cooker. Season with salt and pepper.
    2. Add in the bay leaves, thyme, rosemary, mustard and nutmeg.
    3. Cover with potato slices then pour in the stock and sherry.
    4. Cover slow cooker and cook on High for 3 to 4 hours.
    5. Combine the garlic and butter then spread over the potatoes. Sprinkle with ground black pepper.

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    Reviews in English (27)


    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


    Thank you jooles. If you are cooking the hotpot in an oven turn the oven temperature down to Gas 2/170C/325F. Keep the lid on for the first 2 hours and removed the lid for the last half an hour to brown the potato topping. Sprinkle some grated cheese and melt it on top to for extra flavour.  -  24 Feb 2010  (Review from Allrecipes UK & Ireland)