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- CAROLINA BRICENO, BARNEY DESMAZERY and SAMUEL GOLDSMITH

Big-batch lamb stew 

Diced stewing lamb is fine for this recipe, but for the best texture, use diced boned lamb shoulder or neck fillet – ask your butcher to do this. 

SERVES 8 PREP 15 mins COOK 4 hrs EASY 

1.5kg diced lamb shoulder

50g plain flour

2 tbsp vegetable oil

2 onions, roughly chopped

6 large carrots, halved lengthways and thickly sliced

2 garlic cloves, finely chopped

2 tbsp tomato purée

1.2 litres lamb or chicken stock

2 bay leaves large rosemary sprig or a pinch of dried rosemary

1 Put the lamb and flour in a bowl, season and toss to coat. Heat the oil in a large frying pan or casserole over a medium heat, then fry in batches for 5-8 mins until browned all over. Tip the meat into the slow cooker. Add the onions and carrots and cook for 5-8 mins until starting to colour, then stir in the garlic and cook for 1 min more. Scatter in any leftover flour and stir for 1 min. Stir in the tomato purée and cook for a few minutes more.

2 Pour the stock over veg, stir and bring to the boil. Pour the mix over the lamb. Nestle in the bay and rosemary, season and cook on high for 3-4 hrs, medium for 5-6 hrs, or low for 7 hrs, stirring occasionally until the lamb is tender. Once cool, it can be frozen for three months. Defrost in the fridge fully and reheat in a pan until piping hot.

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