Serve with fresh spinach or greens, new potatoes or gnocci.

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  • Ingredients:
  • 400/500g diced Lamb
  • 25g plain flour
  • 2 table spoons Olive oil
  • 3 x onions peeled and roughly chopped
  • 100ml red wine or port
  • 4 x cloves garlic peeled and roughly sliced
  • 4 x carrots peeled and diced
  • 2 x sticks celery diced
  • 6 x sprigs thyme and a bay leaf
  • 1l of good lamb or beef stock
  • 200g of raw and roughly diced new potatoes
  • Or 200g gnocci
  • Salt and pepper to taste

Cooking Instructions


  1. Pre heat an oven to 160 C or gas mark 3.
  2. Dust the lamb with flour and seasoning-
  3. Then sear the lamb in the olive in a oven ready casserole or pot.
  4. Add onions, carrots, garlic and celery and sweat for 20 mins on a medium heat.
  5. Add the wine then reduce by half.
  6. Add the stock and herbs
  7. Season with salt and pepper, cover and cook for 2 hours in the oven
  8. Remove and add diced new potatoes then return to the oven for 1 hour or until the potatoes and lamb are tender.
  9. If you use gnocci – blanch in boiling water and add to the lamb casserole once cooked.

         Source: My collection – Jeff Baker – J Bakers Bistro Moderne

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.