Order by midnight Friday 8th December for delivery Thursday 21st December.

Easy lamb stew

easy Lamb stew Beech Ridge Farm

This delicious, hearty and warming lamb stew is perfect for the transition into the cooler months. It’s super easy and a firm favourite for the whole family.

Serves 8


4 strips of bacon, (chopped into 1/4″ strips)
2 packs of Beech Ridge free range diced lamb (approx 2 lbs) or 2lbs of boneless leg of lamb or lamb shoulder cut into 1 1/2″ pieces
Sea salt & black pepper
30g plain flour
1 large onion, diced
4 garlic cloves, minced
1 1/2 glasses of good red wine,
500g button mushrooms, thickly sliced
1-litre beef stock
1 tbsp tomato paste
bay leaves
1/2 tsp dried thyme
1 1/2 lbs small/new potatoes, halved
4 medium carrots, peeled and sliced
A bunch of parsley, finely chopped for garnish


Preheat oven to 180˚C.

In a large casserole dish, saute the chopped bacon over medium heat until browned and the fat is released. Transfer bacon to a large plate with a slotted spoon,

While bacon cooks, season lamb pieces salt and pepper. Sprinkle with flour to coat. Cook lamb in a couple of batches in the hot bacon grease over medium heat until browned (3-4 min per side), then transfer to the plate with bacon.

Add diced onion and sauté for 2 min. Add the garlic and cook another minute, stirring constantly.

Add the wine, scraping the bottom to deglaze.

Add the sliced mushrooms, bring to a simmer and cook uncovered for 10 min.

Return bacon and lamb to pot and add the stock, tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and the 2 bay leaves.

Stir in the potatoes and carrots, making sure the potatoes are mostly submerged in the liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 180˚C for 1 hr and 45 min.

When done, potatoes and lamb will be very tender.

Serve with fresh greens or crusty bread – ENJOY.