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

  • Prep:15 mins
    Cook:4 hrs
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 554
  • fat 36g
  • saturates 15g
  • carbs 13g
  • sugars 0g
  • fibre 3g
  • protein 43g
  • salt 0.4g


  • 1½ kg diced lamb shoulder
  • 50g plain flour
  • 2 tbsp vegetable oil
  • 2 onions, roughly chopped
  • 6 large carrots, halved lengthways and thickly sliced
  • 2 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • 1.2l lamb or chicken stock
  • 2 bay leaves
  • large rosemary sprig or a pinch of dried rosemary


  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. 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.

Suggested recipes from this collection...