Ingredients
Scale
- 2 pounds cubed Welsh lamb (shoulder or neck)
- 2 onions, diced
- 2 leeks, sliced
- 2 carrots, cubed
- 2 parsnips, diced
- 3 large baking potatoes, thinly sliced
- 2 cups lamb or chicken stock
- Fresh thyme
- Fresh rosemary
- Salt and pepper (to season)
- 2 tbsp vegetable oil (to brown lamb)
- 2 tbsp butter
- 2 tbsp plain flour
- 1 tsp salt
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- ½ tbsp cranberry sauce or seedless raspberry jam
- 1 tsp garlic paste or fresh minced garlic
- 2 bay leaves
Instructions
- Season the cubed lamb with salt and pepper. Heat vegetable oil in a frying pan over high heat and brown the lamb in batches. Set aside.
- In the same pan, melt butter and sauté onions and leeks until softened.
- Stir in flour, then gradually add stock along with Worcestershire sauce, tomato paste, garlic paste, and cranberry sauce.
- Transfer the mixture to a slow cooker; add browned lamb, carrots, parsnips, and bay leaves.
- Layer sliced potatoes on top; season with thyme and cover.
- Cook on high for 7–8 hours until everything is tender.
- Brush potatoes with melted butter and broil for 5–7 minutes until crispy.
- Prep Time: 20 minutes
- Cook Time: 7–8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Welsh
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg