This hearty stew is made of meal and vegetables and recipes vary from region to region. We think it taste even better the next day, so it’s a great dish to make in advance.
Prep Time: 20 minutes
Cooking Time: 3 hours 50 minutes (Best to begin a day in advance)
Gluten Free, Wheat Free, Dairy Free
- 1 kg neck of lamb, bone in, whole
- 2 litres of water
- 1 tbsp whole black peppercorns
- 2 bay leaves
- 1 large onion, peeled and quartered
- 2 large potatoes, peeled and cut into rough 2 cm chunks
- 2 large leeks, trimmed and sliced into 1 ½ cm slices
- 5 large carrots, peeled and cut into rough 2 cm chunks
- 1 medium swede, peeled and trimmed, cut into rough 2 cm chunks
- 1 large parsnip, peeled and cut into rough 2 cm chunks
- 1 tbsp thyme leaves
- 1 tbsp fresh parsley leaves, roughly chopped.
Photo and recipe taken from The Balance Diet Cookbook.
The day before
- Add the water, neck of lamb, bay leaves, peppercorns, thyme and 1 carrot to a large stock pot or slow cooker. Bring to the boil and simmer for 3 hours until the meat is tender.
- Allow to cool slightly and strain the liquid through a sieve into a jug. Pop into the fridge overnight and allow the fat to come to the surface. Discard the remaining vegetables. Strip the meat from the bone, and chop into rough chunks. Refrigerate.
The next day
- Remove the stock from the fridge. Remove the fat which has separated from the stock and discard.
- Add the remaining stock to a pan along with the vegetable chunks, simmer for 30 minutes, add the cooked lamb to the vegetables and stock for a further 10 – 15 minutes.
- Serve immediately or refrigerate and re-heat when you return from a long walk!