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Prep Time 15 minutes - Total Time 3 hours - Serves 4

What can I say about this dish apart from its like the Lancashire countryside, it’s just stunning. This is the kind of food that I want to see on a pub menu, not a Thai green curry or pasta.

This recipe is a prime example that you don’t need 100’s of different ingredients to create a beautiful dish. Just good quality ingredients, treated with respect and put together correctly and you are onto a winner.

A great family dinner for any time of the year, so good that it will make my friends in Yorkshire think about moving to Lancashire 😂.

(You will also find this recipe on page 32 of my book Richard’s Family Favourites click here)


  • 1 kg of diced lamb. I like to use lamb neck.

  • 3 tbsps of flour.

  • 3 white onions, cut in half and finely sliced.

  • 3 carrots, cut into bite-size pieces.

  • 3 sprigs of rosemary, roughly chopped.

  • 1 tbsp of fresh thyme leaves, roughly chopped.

  • 1 knob of butter.

  • 3 tbsps of Worcestershire sauce.

  • 1 tbsp of mint jelly or sauce.

  • 6 large potatoes, finely sliced.

  • 600 ml of lamb stock.

  • 30 g of butter, melted.


  1. Put the flour into a bowl and season, add the lamb and coat. Get an ovenproof dish over a high heat, add a splash of oil, take the lamb shaking off any excess flour and brown the lamb on all sides then place to one side. Do this in batches, as you don’t want to overcrowd the dish, otherwise, you will end up stewing the lamb instead of getting a hard fry on it.

  2. Once the lamb is done place to one side and turn the heat to the lowest. Add another splash of oil add the onions, rosemary, thyme, season and add the knob of butter. Slowly fry till the onions are nice and soft, around 10-15 minutes.

  3. When the onions are done throw in the carrots along with the mint jelly or sauce, the Worcester sauce, return the lamb and mix well. Pour in the lamb stock and season, you want enough stock to cover the lamb and veg.

  4. Now add the sliced potatoes in a circular motion starting from the outside, working your way into the middle, pop on a lid and place into a preheated oven set at 160℃ and cook for 2 hours.

  5. Once the 2 hours are up remove the lid, brush the potatoes with the melted butter and cook for another 20 minutes or till the potatoes are nice and golden, cook without the lid. Serve immediately with your favourite veg and some pickled red cabbage.

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