• 2 tbsp olive oil
  • 470g lamb neck fillets
  • 1 garlic bulb, halved horizontally
  • 2 carrots, peeled and chopped
  • 2 onions, sliced into thin wedges
  • 3 sprigs fresh thyme
  • 1 tbsp tomato purée
  • 150ml white cooking wine
  • 1.25 litres chicken stock, made with 1 chicken stock cube
  • 4 baking potatoes
  • 200g kale


  1. 1

    Heat the oil in a large flameproof casserole over a medium heat. Add the lamb and fry until golden. Remove from the pan and reduce the heat to medium-low. Add the garlic, carrots, onions and thyme,and cook for 2 minutes. Preheat the oven to 160°C, fan 140°C, gas 3.

  2. 2

    Return the lamb to the casserole, add the tomato purée and cook for 2 minutes. Add the wine and stock then bring to the boil. Season with freshly ground black pepper. Put the lid on the casserole and cook in the oven for 2 hours.

  3. 3

    Meanwhile, cut thin slices about ¾ of the way through each potato, holding them lengthways. When the lamb has cooked for 30 minutes, put the potatoes on a baking tray and bake for 1 hour 30 minutes.

  4. 4

    Remove the casserole from the oven, then take out the lamb and transfer to a plate to rest. Increase the oven to 200°C, fan 180°C, gas 6 and cook the potatoes for a further 10 minutes, until crisp. Strain the liquid from the casserole into a pan and simmer for about 10 minutes.

  5. 5

    Meanwhile, bring a pan of water to the boil and cook the kale for 5 minutes, then drain. Shred the lamb using two forks, then serve with the vegetables, kale and sauce.

    Love lamb? Try our layered lamb hotpot, perfect for a warming supper. Watch the ‘How-to’ video.

Nutritional Details

Each serving provides
  • Energy 2144kj 512kcal 26%
  • Fat 23.1g 33%
  • Saturates 8.4g 42%
  • Sugars 8.4g 9%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 289kj/69kcal

Each serving provides

37.0g carbohydrate 6.3g fibre 30.1g protein

Also in these Scrapbooks

Back to top