Stewed Lamb

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1½–2 lb. loin, neck or breast
  • 1 oz. dripping
  • a few young carrots
  • 1 onion
  • bouquet garni (parsley, thyme, bay leaf, 6 peppercorns)
  • 2 sprigs of mint
  • stock or water
  • peas
  • 1 oz. flour
  • salt and pepper


    Trim the meat and cut into portions suitable for serving. Heat the dripping in a stewpan and put in the meat, diced vegetables, and the bouquet garni and mint tied in muslin. Cover closely and cook very gently for 10 min., stirring occasionally. Add stock or water just to cover the meat, cover closely and simmer gently until tender (about 2 hr.). About ½ hr. before cooked, add the peas a few at a time so that the temperature is not much reduced. Blend the flour to a smooth paste with a little cold water, add some of the hot liquid from the pan and stir well. Return to the stewpan and stir until boiling. When cooked, remove the herbs, season to taste and serve hot.