Recipe archive: Ramblers’ lamb

Ramblers’ lamb

Mrs Simkins’ country kitchen

First published back in December 2014. Ramblers’ lamb is a welcoming slow-cooker stew and is ideal to come home to after a long wintry walk.

The exterior of The Thornhill Arms, located in Yorkshire's Calverley

Ingredients 6-8 servings

800-900g diced stewing lamb

2 tablespoons plain flour seasoned with black & white pepper

2 large carrots, peeled and cut into chunks 

600ml water

3 tablespoons malt vinegar

2 red onions, peeled and sliced

1 level teaspoon Marmite

2 leeks, peeled, cleaned and sliced

1 generous teaspoon black treacle

2 sticks celery, plus green leaves, stems

4 generous tablespoons passata

2 generous tablespoons pearl barley

3 tablespoons vegetable oil

1 bay leaf sliced, leaves chopped and set aside


You will need a 3.5 litre slow-cooker.

Cook carrots in the measured amount of water until just tender. Set aside, reserving cooking water. Cook onions, leeks and celery gently in 2 tablespoons of oil until softening.

Toss lamb in flour. Brown in a separate pan in remaining oil then remove and keep warm. Deglaze pan with vinegar.

Add reserved carrots and cooking water. Stir in Mar-mite, treacle, celery leaves, passata and barley. Add meat and remaining vegetables. Simmer for 10 minutes or so until beginning to thicken. Transfer to slow-cooker. Tuck in bay leaf.

Cook for approximately 4 hours on medium or 6-8 on low. Serve with mashed potatoes and a green veg­etable. A nice glass of red wine wouldn’t go amiss either.

Beef and barley variation:
The barley and seasonings complement diced stewing/braising beef beautifully: you may need an extra tablespoon of oil to brown.

Rambler-ready veg

If you aren’t averse to using a microwave, prepare mashed potatoes in advance: reheat for 3-5 minutes on High.

Similarly, a microwave vegetable/rice steamer is ideal for such occasions. Steam fresh broc­coli florets, shredded cabbage, spring greens or frozen green beans for 3-4 minutes in the mi­crowave on High.


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