Lamb, beer & vegetable stew


850g – serves 2

Cooking method: Defrost then place in a preheated oven at 220°C for ±25 minutes until the top is golden and crispy on top.

10 in stock

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One pot lamb stews are a British classic, think Lamb hot pot. For our version, we slow braise lamb chops including leg and shoulder chops, in a rich dark beer based stock. We then pack 4 to 5 chops, with peas, carrots and the broth, and top with thinly sliced buttered potatoes.  It’s a delicious one-dish complete meal for 2. Heat in the container, in the oven, for a delicious bubbling crust.

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