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Freeze For Later

Rustic Lamb Stew

12 servings


2kg of boneless lamb shoulder, trimmed and cut into chunks
1 & 1/2 tablesp of vegetable oil
6 Garlic cloves, sliced
1 & 3/4 Cups of chicken broth
500g of frozen peas
10 Sprigs of fresh thyme
1 teasp ground allspice
1/2 teasp ground black pepper
1/4 Cup tomato paste
1 Cup dry white wine
900g of carrots, cut into 1-inch pieces
2 Medium onions, cut into 1-inch pieces
1/4 cup of all-purpose flour
2 teasp salt

To cook:
  1. Preheat oven to 325 F. In a large saucepan, heat 2 teaspoons of oil over a medium-high heat until hot. Add the lamb in batches, cooking each batch for 6 to 8 minutes or until well browned on all sides. Add more oil if necessary. Once cooked, transfer the lamb into 1 (or more if necessary) large casserole dishes with lids.
  2. Reduce hob heat to medium. In the same large saucepan, heat the remaining 1 tablespoon of oil. Add the garlic, carrots and onions and cook for 10 minutes, stirring occasionally. Then stir in the flour, salt, allspice and pepper and cook for 2 minutes. Add the tomato paste and wine and cook for a further 2 minutes.
  3. Add the contents of the saucepan to the browned lamb in the casserole dish(es). Stir in thyme sprigs and chicken broth.
  4. Place the casserole dish(es) in the oven and cook for 1 and a half hours. Stir in the frozen peas and cook for a further ten minutes. Serve the stew into bowls, or allow it to cool and spoon the desired portion sizes into freezer-safe containers.

Source: Good Housekeeping.

Lamb and Rosemary Envelopes

Serves 4


4 Heaped tblsp of cranberry sauce
375g Pack of ready-rolled puff pastry
1 Egg, beaten
Leaves from 3 sprigs of rosemary, chopped, plus 4 sprigs
4 Boneless lamb leg steaks about 100g/4oz each

To cook:
  1. Season the lamb all over and sprinkle with chopped rosemary. Heat 1 tbsp of oil in a pan and fry the lamb for about 2 minutes on each side until browned. Transfer to a plate and leave to cool.
  2. Unroll the pastry and cut into four rectangles. Roll out each piece large enough to enclose the lamb.
  3. Place a lamb steak on each piece of pastry, then put 1 rounded tbsp of cranberry sauce on top of each steak.
  4. Brush the pastry edges with a little beaten egg, then fold over to enclose the lamb, pinching the edges to seal. (You can freeze at this point, or prepare and chill up to 4 hours ahead). Place on a baking sheet and chill for 20 minutes to set the pastry (if there's time). Preheat the oven to 200C/gas 6/fan 180C.
  5. Brush the parcels with beaten egg, stick a rosemary sprig into the top of each and bake for 20-25 minutes until puffed and golden. Serve with your choice of vegetables.

Source: BBC Good Food


Irish Country Meats, Bayland, Camolin, Co Wexford, Ireland. Reg No: 318074