Lean Lamb Stew

Berryman Brothers Verified independent store

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Lamb Stew Recipe. olive oil lean lamb leg 400g, trimmed of fat and cut into chunks onions 2, diced celery 2 sticks, diced carrots 200g, diced potatoes 350g, peeled and cut into cub es bay leaf 1 pearled barley 3 tbsp lamb stock 1 litre parsley a small bunch, chopped chives ½ a bunch, chopped mint a few leaves, chopped Heat 1 tsp oil in a large casserole dish and fry the lamb in batches until browned. Remove with a slotted spoon, then add the onion, celery, and carrot to the dish. Fry for 5 minutes until softened, then add the browned lamb, potatoes, bay leaf, barley and lamb stock to the dish, and season. Put the lid on the pan and simmer for 1 hour until the lamb is tender. Stir in the herbs to serve. 1 lb. / package Free Range Lamb Raised without the use of growth Hormones or antibiotics. Prepared in Victoria B.C. Show more