Lamb Neck Stew Recipe
This simple and delicious lamb neck stew uses "scrag end", a delicious and frugal cut of meat, and it is loosely based on an old school British scouse recipe.
Servings 2 Servings
Calories 952kcal
Ingredients
- 4 Lamb Neck Chops (Bone-In )
- 2 tablespoon Lard
- 1 Large Onion 250g
- 2 Medium-Large Floury Potatoes 400g
- 500 ml Beef or lamb Stock 2 Cups
- 2 Bay Leaves
- 2 Sprigs Fresh Thyme
- 1 Medium Parsnip 100g
- 1 Medium Carrot 100g
- 2 tablespoon Worcestershire Sauce
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Season the lamb with salt and pepper.
- Peel the onion, cut it in half and cut it into half-moon shapes that are around 2-3mm (⅛") thick.
- Peel half of the potatoes and cut them into a 1-1½cm (½") dice.
- Heat a large, wide pan that you have a lid for over a medium-high heat. Add the lard, and when it has melted, sear the lamb until golden on both sides.
- When browned, remove the lamb and set it aside, then add the onions and cook for 5 minutes until they start to soften.
- Add the potatoes and cook for 5 minutes.
- Pour in the beef or lamb stock, scraping any residue from the base of the pan.
- Throw in the bay leaves and thyme, have a taste, and add salt as required.
- Return the meat to the pan along with any resting juices, pop on the lid, transfer to the oven and cook at 160°C or 320°F for 1 hour.
- Peel and cut the parsnip and remaining potato into 2cm (¾") cubes.
- Cut the carrot into 1-1½cm (½") thick rounds.
- After an hour, remove the pan and mash some of the potatoes against the side of the pan and add the Worcestershire sauce.
- Sprinkle the larger chopped vegetables around the pan, cover with a lid and then return to the oven for another 90 minutes. Now is also a good time to have a taste and adjust the seasoning as required.
Nutrition
Serving: 1 | Calories: 952kcal | Carbohydrates: 68g | Protein: 60g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 879mg | Fiber: 9g | Sugar: 13g
