Lamb Neck Stew

Delicious And Fragrant

Welcome to the Yourcounty lamb stew recipe. In the time since we first published this traditional Kentish dish we've had a lot of feedback from many quarters. Firstly it's been suggested to us that it is very close to variations of traditional Irish Stew. I'd have to differ in that Irish Stew is generally made with mutton rather than lamb and that as far as the traditional recipes are concerned barley might be used not lentils and turnip is a much more likely ingredient than parsnip. Never the less, given the historical importance of wool to the Kentish economy a Kentish mutton stew is every bit as likely as lamb stew (the animals only producing wool in maturity making the use of mutton almost a certainty in those wool producing areas, the marshes for example).

If you have any thoughts about the origins of Kentish Neck of Lamb, or would like to suggest your own lamb recipes please get in touch. If you know of a reliable mutton recipe do let us know, the mutton recipes we have published over the years haven't been successful. The recipes that have had an enduring appeal are stored in the Recipe Directory.

I think that neck of lamb is significantly superior cut of meat than mutton for this stew, it cooks quicker than mutton and there is much less fat, it is one of those dishes that more or less cooks itself in the oven or on the hob. If you want to make the stew with dumplings, follow this recipe for the first stages until you add the vegetables then transfer to a heatproof dish and cook for 30-40 minutes gas mark 5, 190°C/375F in the oven.

Lamb Stew Preparation Time: 10 Minutes
Lamb Stew Cooking Time: 90 Minutes

From the cookbook of Patricia

Ingredients are enough for four good portions

6 pieces of neck of lamb
100g lentils
2 large carrots
250g of swede
200g of parsnip
half a dozen medium sized potatoes
1 medium sized red onion
1 bouquet garni

Cooking Instructions:

  1. Boil the neck of lamb in a pint of water for at least 40 minutes hour leave to cool then skim off the fat. 2. Add the lentils and cook for a further 20 minutes until the lentils are soft.
  2. Add the prepared vegetables and bouquet garni, the vegetables should be peeled chunky but not too big.
  3. Bring to the boil then simmer until the vegetables are cooked (about 30 minutes).
  4. Season to taste.
  5. Take the meat off the bone before serving.

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