Lamb Stew

Australians and New Zealanders love their lamb. The tasty, versatile meat is eaten in a variety of ways from the traditional lamb roast to the more modern Moroccan lamb sausage roll. Lamb has adorned family tables for decades and has become a special symbol. It represents the colonial beginnings of Australia and New Zealand. It represents the rural economy. And, as Australian and New Zealand cuisine move on from their humble beginnings, we are taking lamb with us.This rustic lamb stew is easy, economical and best of all it’s hearty and delicious.

Lamb necks are slow-cooked with potatoes, carrots, thyme and tomatoes to make a rich stew that tastes even better the next day.


  • 1/4 cup plain flour
  • 1kg (35oz) trimmed lamb neck chops
  • 1/4 cup olive oil
  • 2 medium brown onions, finely chopped
  • 1 Tbsp fresh thyme leaves
  • 2 medium carrots, peeled, sliced
  • 1kg potatoes, peeled, cut into 3cm pieces
  • 3 cups beef stock
  • 3 cups of water
  • 1 x 400g (14oz) can of diced tomatoes
  • 1/2 tsp kosher salt
  • Thyme sprigs and crusty bread, to serve


  • Place lamb in a large bowl and toss well to coat.
  • Heat 1 tablespoon oil in a heavy-based saucepan over medium heat. Add onion and thyme. Cook, stirring, for 4 to 5 minutes or until tender. Transfer onion to a bowl.
  • Increase heat to high. Add 1 tablespoon oil and brown the lamb chops. Cook for 2 minutes on each side or until browned. Transfer to a plate.
  • Layer half the chops and half the carrots, potatoes and onion mixture in pan. Repeat layers with remaining chops, carrots, potatoes and onion mixture. Sprinkle with salt and pour over stock, water and and bring to the boil, skimming off fat when necessary.
  • Reduce heat to low. Cover. Simmer for 1 hour 30 minutes, skimming off fat when necessary.
  • Remove lid and simmer for a further 30 minutes or until the sauce has thickened slightly.
  • Divide amongst serving bowls and top with a few thyme sprigs and serve with crusty bread.

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