Our Penllyn Estate lamb stew is the ultimate seasonal comfort dish. Slow-cooked Welsh lamb, fresh herbs and hearty root vegetables come together in a rich, flavourful stew that celebrates the very best of local produce. Perfect for cosy evenings and relaxed family meals.
RECIPE OF THE MONTH | March 2026
Penllyn Estate Lamb Stew
Serves: 4-6 | Preparation: 25 minutes | Cook Time: 2 hours
Ingredients
800g–1kg Penllyn Estate lamb (shoulder or diced stewing lamb)
2 tbsp plain flour
Salt and black pepper
2 tbsp Forage Rapeseed Oil
1 large onion, chopped
2–3 carrots, sliced
2 potatoes, chopped into chunks
2 cloves garlic (or 1 tsp garlic granules)
1 tbsp tomato purée
1 tsp dried rosemary or thyme (or mixed herbs)
750ml lamb or beef liquid stock (ready-made)
1 bay leaf (optional)
Splash of Worcestershire sauce (optional)
Method
1. Toss the lamb in flour with a good pinch of salt and pepper.
2. Heat the Forage Rapeseed Oil in a large heavy pot or casserole dish over medium-high heat. Brown the lamb in batches to develop good colour. Remove and set aside.
3. In the same pot, add the onion and cook for 5 minutes until softened. Stir in the garlic and tomato purée and cook for another minute.
4. Return the lamb to the pot. Add carrots, potatoes, herbs, and bay leaf. Pour in the 750ml liquid stock and add a splash of Worcestershire sauce if using.
5. Bring to a gentle simmer, cover, and cook on low heat
for 1.5 – 2 hours, stirring occasionally, until the lamb is tender. (Or cook in the oven at 160°C / 140°C fan for the same time.)
6. Taste and adjust seasoning. If you prefer a thicker stew, simmer uncovered for 10–15 minutes. If too thick, add a splash of boiling water.
