Jersey Lamb and Vegetable Stew

4.1(0 ratings)

🍂 Autumn

❄️ Winter

A hearty one-pot stew featuring tender Jersey lamb, November root vegetables, and fresh herbs. Perfect for a warming lunch on cold days.

Prep Time

20 minutes

Total Time

2 hours

Calories

575 kcal

Difficulty

Easy

Equipment

2 items

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2leavesBay leaves

£0.20

800gJersey Lamb shoulder(diced)

£12.00

400gCarrots(peeled and cut into chunks)

£0.40

300gParsnips(peeled and cut into chunks)

£0.75

2largeLeeks(sliced)

£1.50

3stalksCelery stalks(chopped)

£0.60

2mediumOnions(chopped)

£0.50

4clovesGarlic cloves(minced)

£0.20

800mlLamb or beef stock

£1.50

2tbspTomato paste

£0.20

3sprigsFresh rosemary

£0.50

4sprigsFresh thyme

£0.50

3tbspOlive oil

£0.30

2tbspPlain flour(for dusting)

£0.10

to tasteSalt

£0.05

to tasteBlack pepper

£0.10

Total Cost

£19.40

£3.23 per serving

Instructions

1.
Preheat your oven to 160°C (140°C fan).
2.
Season the diced lamb with salt and pepper, then dust lightly with flour.
3.
Heat the olive oil in a large casserole dish over medium-high heat. Brown the lamb in batches, about 3-4 minutes per batch. Remove and set aside.
4.
In the same dish, add the chopped onions, celery, and leeks. Cook for 5-6 minutes until softened.
5.
Add the garlic and tomato paste, cook for another minute.
6.
Return the lamb to the dish along with the carrots, parsnips, stock, rosemary, thyme, and bay leaves.
7.
Bring to a simmer, then cover with a lid and transfer to the oven.
8.
Cook for 1.5-2 hours until the lamb is tender and the vegetables are cooked through.
9.
Remove the herb sprigs and bay leaves. Season with salt and pepper to taste.
10.
Serve hot with crusty bread or mashed potatoes.

Nutrition Information

Nutrition per serving (480g)

575 kcal / 2406 kJ

Carbs

35g

13% of RDA

Fat

30g

43% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

13 g

14% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

12 g

60% of RDA

Recipe Comparison

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Chef's Tips

This stew tastes even better the next day as the flavors develop.

You can cook this on the stovetop over low heat if you prefer, just keep it at a gentle simmer.

Add some pearl barley for extra heartiness.

Freeze leftovers in portions for easy future meals.

Cooking Equipment

Large casserole dish or Dutch oven

Oven

Dietary Information

Gluten-Free

Wine Pairings

No wine pairing suggestions available for this recipe.

Jersey Lamb and Vegetable Stew

Ingredients