Ingredients
Scale
- 2 pounds cubed Welsh lamb (shoulder or neck)
- 2 onions, diced
- 2 leeks, finely diced
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 cups lamb or chicken stock
- 2 carrots, diced
- 2 parsnips, diced
- 3 large baking potatoes, thinly sliced
- Fresh thyme and rosemary for garnish
Instructions
- Season the cubed lamb with salt and pepper. Heat vegetable oil in a frying pan over high heat and brown the lamb in batches.
- In the same pan, add butter and sauté the onions and leeks until softened.
- Stir in flour and a splash of stock to create a gravy base; mix in Worcestershire sauce, tomato paste, garlic paste, and cranberry sauce (if using).
- Transfer the browned lamb and sautéed mixture to the slow cooker. Add chopped carrots, parsnips, bay leaves, and remaining stock; stir well.
- Layer sliced potatoes on top; season with salt, pepper, and thyme. Cover with lid.
- Cook on HIGH for 7–8 hours until tender. Brush potatoes with melted butter toward the end for extra crispiness.
- Garnish with fresh rosemary before serving.
- Prep Time: 20 minutes
- Cook Time: 7–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Welsh
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg