All of Peelhamâ€™s organic meat comes from its free-range stock, and is prepared traditionally by our craft butchers here on Peelham Farm. Meat from our free-ranging livestock tastes great in stew.
Lamb in particular has the benefit of being a very versatile ingredient, whether its diced, minced, lamb rack or lamb shank. So, this month with our New Season lamb and our Mutton weâ€™re celebrating some of the great cooking you can do with both, by showing you five recipes; some are classical hearty meals, others more adventurous dishes”.
Irish stew with homemade lamb stock
This is a classic winter dish, and a classic way to use any lamb bones or lamb shoulder that you may have in your fridge or pantry. Â For added flavour, you can also use our organic Peelham lamb to make your stock as well (if youâ€™re feeling that adventurous that is). This slow cooked version is both easy to make, and really tasty.
- Lamb bones (for the stock)
- Diced lamb (for the stew itself)
- Floury potatoes (e.g. King Edward, Maris Piper)
- Waxy potatoes
- 1kg carrots
- 2 onions
- Fresh thyme leaves
- Chopped fresh chives and parsley.
Additional stock ingredients
- 1 large carrot, chopped into quarters
- Half a celery stick
- 1 bay leave
- 1 sprig of parsley, 2 sprigs of thyme.
- Crushed black peppercorns.
Step One â€“ Making the stock
As we mentioned above, you can skip this step if youâ€™re in a hurry or just very hungry. For a good stock, use lamb bones, onion, celery, herbs, peppercorns and one teaspoon of salt. Add 5 and a quarter pints of water, bring to boil and simmer uncovered for two hours. When the stock is ready, strain it through a sieve to remove any excess bones or vegetables, then return to the pan. Then boil the remainder of the mixture until you have at about 1 litre left.
Step Two â€“ Prepare the ingredients
Your base ingredients for Irish stew should comprise of diced lamb, floury potatoes (e.g. King Edward or Maris Piper), waxy potatoes (such as new potatoes). Floury potatoes will break down to thicken your stew, whilst waxy potatoes will hold their shape and generally taste great.
Place the lamb in a large saucepan and add your lamb stock. Bring this mixture to the boil, skimming off any impurities. Next add your floury potatoes, along with some chopped carrots and chopped onions. Season, simmer and stir for a further 10 minutes.
Your last ingredients will be your waxy potatoes and thyme. Simmer the whole mixture until your lamb is nice and tender. This should take around 20 minutes. Garnish, and your stew is ready to serve!
…if youâ€™d like to take advantage of Peelhamâ€™s great selection of organic mutton, why not push the boat out, and have a go at this delicious mutton stew recipe.
Mutton and vegetable stew
The principles of a mutton stew recipe are similar to lamb, with your organic meat tasting great alongside a mix of celery, leek, garlic, carrots, potatoes and swede
To start, you will need to take your organic mutton shoulder and dice it into smaller pieces. Place your cubed mutton into a bowl and season with flour and season.
Slowly brown the mutton in oil on a high heat.
Next, turn down the heat and add a little butter, along with your vegetables. Stir in the celery, leek, garlic, carrots, potatoes and swede. Stir this mixture until it is a little brown, before adding your lamb stock, rosemary and thyme.
Cook for 2 and half hours until tender and serve with bread and butter.