Big-batch lamb stew

Big-batch lamb stew

For the best texture, use diced boned lamb shoulder or neck fillet in this crowd-pleasing stew for eight. You can freeze any leftovers for up to three months
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Put the lamb and flour in a bowl, season and toss to coat. Heat the oil in a large frying pan or casserole over a medium heat, then fry in batches for 5-8 mins until browned all over. Tip the meat into the slow cooker. Add the onions and carrots and cook for 5-8 mins until starting to colour, then stir in the garlic and cook for 1 min more. Scatter in any leftover flour and stir for 1 min. Stir in the tomato purée and cook for a few minutes more.
  2. Step 2

    Pour the stock over veg, stir and bring to the boil. Pour the mix over the lamb. Nestle in the bay and rosemary, season and cook on high for 3-4 hrs, medium for 5-6 hrs, or low for 7 hrs, stirring occasionally until the lamb is tender. Once cool, it can be frozen for three months. Defrost in the fridge fully and reheat in a pan until piping hot.