Lamb, Bacon and Partridge Stew


Preparation info

  • Serves

    Eight to Ten

    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

This is a sort of template recipe: beef, wild boar or venison can replace the lamb, which can be neck or shoulder; and pheasant, the partridge. The stew can be cooked in advance.


  • 400 g (14 oz) haricot beans
  • 500 g (1


Soak the beans overnight in cold water.

The next day, remove the rind from the bacon and add to the beans in a large saucepan of cold water. Bring to the boil, then drain, replenishing with fresh cold water. Bring to the boil, skim, and add the onion, chilli, bay leaves and rosemary. Simmer gently for about 2 hours, topping up the water and skimming occasionally, until tender.