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The Ultimate Slow Cooked Lamb Recipe

The Ultimate Slow Cooked Lamb

Jillian Bloomberg
This slow-cooked lamb recipe can be enjoyed at any time of the year, although we must admit, with autumn/fall a few months away, this really is a special treat to enjoy on a cold and gloomy Sunday afternoon after a long walk in the countryside in the morning.
Prep Time 15 mins
Cook Time 3 hrs
Course Main Course
Servings 4


  • Large casserole dish
  • Slotted Spoon
  • Large Baking bowl


  • 900 g Stewing lamb (neck or leg) dusted in seasoned flour
  • 1 large Onion diced
  • 2 cloves Garlic diced
  • 1 small Parsnip diced
  • ½ cup Red lentils rinsed
  • 1 medium Carrot diced
  • stalk Celery diced
  • 1 small Swede diced
  • 2 Bay leaves
  • sprig Rosemary diced
  • 1 bunch Thyme
  • A handful of Parsley chopped
  • Oil
  • Salt and pepper
  • 1 tsp English mustard powder
  • 300 ml Chicken stock
  • 1 heaped tbsp Redcurrant jelly
  • A few splashes of Worcestershire sauce
  • 1 bottle Good quality red wine

For the Dumplings

  • 150 g Self-raising flour
  • 70 g Beef suet
  • Salt and pepper
  • Optional handful of chopped parsley


Slow Cooked Lamb Method

  • Take a large casserole dish, add the oil, and add several chunks of your flour-coated diced lamb, making sure not to overcrowd the pan as this will cause the meat to stew.
  • Brown off your meat, remove with a slotted spoon and repeat the process again until your meat is nicely browned off and gently caramelised.
  • Pour a touch more oil to the pan and add your bay leaves, chopped onions, carrot, parsnip, swede, and celery and gently saute over a medium heat until soft.
  • Add your diced garlic and cook on low for a further two minutes.
  • Throw in the diced rosemary, parsley, and thyme and continue to cook over a medium to low heat.
  • Next, add your browned off lamb and any juices that may have seeped out of the meat and turn the heat up slightly.
  • Deglaze the pan with a quick splash of wine.
  • Now, add a good glug of Worcester sauce, the redcurrant jelly, the mustard powder, salt and pepper, and your chicken stock and bring to a simmer.
  • Add your bottle of wine and bring to a boil (making sure to set a small glass aside a la Keith Floyd, to enjoy as part of your chef’s privileges).
  • Throw in the lentils, bring to a boil, stir, put on the lid, and add to a pre-heated oven at 170 degrees C and cook for at least 3 hours, checking and stirring the mixture regularly to ensure it isn’t catching.
  • Meanwhile, as your casserole is cooking away nicely in the oven, clean up the kitchen, enjoy the glass of wine, and start thinking about the dumplings.

Dumplings Method

  • Take a large baking bowl, add your flour, suet, salt and pepper. Very gently run the mixture through your fingertips until it resembles fine breadcrumbs.
  • Now add the chopped parsley and stir again.
  • Around 20 minutes before the stew is ready, take your dumpling mix. Add a few tablespoons of water to form a stiff, yet mouldable dough. Roll the dumplings into balls, coat in a very, very light coating of flour. Next place them on top of your stew as neatly or as “rustically” as you would like.
  • Cover, and return to the oven for 20 minutes until light, soft, and fluffy on the inside.
  • As a top tip, if you like a crispier dumpling, leave the lid off the stew.
  • Serve with homemade mashed potato with plenty of cream and butter, and garnish with a flourish of chopped parsley.
  • Don’t forget to get a photo for social media! What’s left? Tuck in and enjoy this warm hug in a bowl!
Keyword dumplings, lamb, slow cooked