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Lamb Stew

Lamb Stew

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Treat the family to a hearty lamb stew they won't stop raving about. Add extra flavour with Robertsons' Bay Leaves and black pepper.

Preparation time


2 tbsp margarine
2 onions diced
2 carrots diced
3 celery sticks diced
5 cloves garlic crushed
25 g flour for dusting
400 g lamb neck fillet trimmed and cut into 2.5cm pieces
1 Knorr chicken stock pot dissolved
1 tbsp Robertsons freshly ground black pepper
15 ml balsamic vinegar
2 Robertsons bay leaves
2 stalks fresh rosemary
100 g frozen peas

Preparation method

Heat the Margarine in a medium to large casserole dish.
Add the onion, carrot, celery and cook for 8-10 minutes on medium heat until onions are soft but not browned.
Add the garlic and cook for another minute. Remove all vegetables from the pan and set aside.
Sprinkle the flour over the lamb and shake off the excess. Place into the hot casserole dish and cook for 10 minutes on medium-high heat until nice and golden in colour.
Add the vegetables to the lamb and mix well.
Add Knorr Chicken Stock Pot and the crushed Robertsons Freshly Ground Black Pepper and stir well.
Add the balsamic vinegar, bay leaves, and rosemary and bring to the boil.
Turn down to a gentle simmer. Cover and leave to simmer on very low heat for 1 ½ hours until the meat has become soft and juicy.
Add the peas 20 minutes before the end of cooking time. Serve hot.

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