RECIPE OF THE MONTH | November 2025
Seasonal Welsh Lamb Stew
Serves: 4 | Preparation: 15 minutes | Cook Time: 1 hour 30 minutes
Tender Welsh lamb takes centre stage in our November Recipe of the Month at Forage.
This hearty seasonal stew is rich, comforting and full of flavour – a true taste of the Welsh countryside. Slow-cooked with root vegetables, fresh herbs and local ingredients, it’s the perfect dish to warm up chilly November days. Ideal for a family meal or a cosy night in, it celebrates the best of seasonal Welsh produce.
Ingredients
1kg Penllyn Estate Lamb shoulderÂ
2 onions dicedÂ
4 garlic cloves minced Â
6 carrots dicedÂ
4 large potatoesÂ
2 parsnips peeled and dicedÂ
½ small cabbage shredded (optional)Â
4 sprigs of rosemary Â
4 springs of thymeÂ
1 can of Potts lamb stockÂ
1 swede Â
1 leek Â
2 bay leavesÂ
500ml Welsh cider Â
Grated Golden Hooves Cheese (to finish)Â Â
2 tbsp Forage rapeseed oilÂ
Method
1. Season the diced lamb with salt and pepper.Â
2. In a large hot pan brown the lamb in small batches, making sure all sides are browned and set aside.Â
3. In the same pan add the diced onions and minced garlic.
4. Add the diced carrots, parsnip, leeks and swede and cook for around 5 minutes.
5. Deglaze the pan with the cider, scrapping up any browned bits from the bottom.
6. Reduce the cider for a few minutes and then add the browned meat back into the pan followed by lamb stock.
7. Add the rosemary and bay leaves, top up with water if needed. Simmer for around 1.5 hours or until the lamb is tender.
8. Add the shredded cabbage and simmer for a further 10 minutes.
9. Season to taste, add some fresh chopped parsley and the grated cheeseÂ
