Start this in the morning and leave it to simmer away all day, making a melt-in-the-mouth stew for supper. Shoulder or neck of lamb give the best results.


  • 800g/1¾ lb shoulder of lamb, cut into 2cm chunks

  • 800g/1¾ lb neck of lamb, cut into 2cm chunks

  • 2 tbsp of oil

  • 1 tsp sugar

  • 1 tbsp flour

  • 200ml/7 fl oz white wine

  • Salt, pepper, nutmeg to season

  • 2 tins of tomatoes

  • 2 garlic cloves, peeled and chopped

  • Bouquet garni - bay leaf, a few parsley sprigs and a few sprigs of thyme

  • 300g/11 oz new carrots

  • 200g/7 oz new turnips, peeled and chopped

  • 100g/4 oz small white onions, chopped

  • Enough water or stock to cover the meat

  • 300g/11 oz green beans

  • 300g/11oz shelled petis pois (frozen are fine)


  • 1.

    Heat the oil in a large frying pan. Brown the chunks of lamb in it. Drain off two thirds of the fat. Sprinkle the sugar on top and stir in 1 tablespoon flour.

  • 2.

    Transfer to the slow cooker. Add the white wine and season with salt, pepper and nutmeg. Add the tomatoes, garlic bouquet garni, carrots, turnips, onion and enough water or stock to cover the meat. Cook on low for approximately 6 hours.

  • 3.

    Either add the green vegetables after 6 hours and leave to cook for another hour or so or blanch the green vegetables and sprinkle them on top when ready to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1283kj
  • Fat Total 86g
  • Saturated Fat 34g
  • Protein 72g
  • Carbohydrate 46g
  • Sugar 13g
  • Sodium 1991mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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