Simple Spring Lamb Neck Stew #LivePeasant
Prep time
Cook time
Total time
This is simple and affordable one pot meal perfect for the cold spring days
Recipe type: Main
Cuisine: English
Serves: 6
  • 400g lamb neck fillet, chopped into chunks
  • 2 medium sized onions, peeled and finely chopped
  • 3 carrots, peeled and cut into thin rounds
  • 1 leek, ends trimmed, cut into rounds
  • 500-600ml lamb/chicken stock
  • 2 tablespoon cornflour
  • 2 teaspoon dried mint
  • 750g new potatoes, cooked until tender
  • 150g frozen peas
  • Small bunches of fresh parsley and mint, finely chopped
  1. Preheat oven to 180 degrees C.
  2. Put all the ingredients except the potatoes, peas and fresh herbs into an oven proof dish with a lid and place in the preheated oven. Cook for 1 hour and 15 minutes, stirring occasionally
  3. After 1 hour and 15 minutes of cooking, add in the cooked potatoes and frozen peas. Put back in the oven for another 15 minutes until the potatoes have warmed through and the peas are tender.
  4. Just before serving, stir through the fresh herbs and then serve in a big bowl with a glass of red wine for the adults and some sourdough bread to mop up the lovely gravy. Enjoy!
Recipe by Jo's Kitchen at