Hebridean Lamb Stew
Tender Hebridean lamb gently simmered with tatties, carrots, and sweet onions in a clear, savoury broth. A classic one-pot croft dinner that warms through to the bone.
- Prep
- 20 min
- Cook
- 105 min
- Total
- 125 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •heavy casserole dish with lid
- •chopping board
- •chef's knife
- •wooden spoon
- •tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 26 g
- carbs
- 34 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 540 kcal
Instructions
- 1
Heat the rapeseed oil in a heavy casserole dish over medium-high heat on the hob.
- 2
Season the lamb pieces evenly with the salt and black pepper.
- 3
Brown the lamb in batches until a rich golden crust forms on all sides.
- 4
Transfer the browned meat to a clean plate and set aside.
- 5
Add the chopped onions to the pan and fry gently until soft and translucent.
- 6
Return the lamb and any resting juices back into the casserole dish.
- 7
Pour in the stock, scraping up any caramelised bits stuck to the pan bottom.
- 8
Tuck the carrots, thyme sprigs, and bay leaves into the liquid.
- 9
Bring to a gentle boil, cover with a tight lid, and reduce heat to low.
- 10
Simmer slowly for one hour until the meat starts becoming tender.
- 11
Add the tatties (potatoes), pushing them gently beneath the broth.
- 12
Cover and simmer for thirty-five minutes until the potatoes and lamb are completely tender.
- 13
Discard the thyme sprigs and bay leaves, scatter over chopped parsley, and serve hot.
Chef's tips
Bone-in lamb neck or shoulder yields the richest broth, as the bones release natural gelatin while simmering. Do not boil the stew rapidly, as gentle bubbling keeps the meat succulent and prevents the potatoes from disintegrating.
Ingredient substitutions
- lamb shoulder or neck → bone-in mutton or diced lamb leg
- lamb stock → light beef stock or chicken stock
- rapeseed oil → beef dripping or sunflower oil
Storage
Store chilled in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating
Reheat slowly in a covered pot on the hob over medium-low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Boiling the stew too vigorously, which toughens the lamb and breaks the potatoes into mush.
- •Adding the potatoes at the very start, which causes them to overcook before the meat softens.
- •Skipping the initial browning step, which deprives the broth of deep savoury flavour.
Serving suggestions
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