Welsh Lamb Shoulder with Leeks and Cider
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Ingredients
- 700 g lamb shoulder, diced
- 3 leeks, sliced
- 2 carrots
- 300 ml dry cider
- 300 ml lamb stock
- 1 tsp dried rosemary
- 20 g butter
Nutrition (per serving)
- Calories
- 551 kcal
- Protein
- 35 g
- Carbohydrate
- 8.5 g
- of which sugars
- 6.9 g
- Fat
- 39.1 g
- of which saturates
- 18.9 g
- Fibre
- 3.7 g
- Salt
- 1.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the butter in a large flameproof casserole and brown the diced lamb shoulder in batches over a high heat, then set aside.
- 2
Add the sliced leeks and carrots to the casserole and cook for 6 minutes until starting to soften.
- 3
Return the lamb to the casserole, pour in the dry cider and lamb stock, and add the dried rosemary.
- 4
Bring to a simmer, cover and cook gently for 1 hour, stirring occasionally, until the lamb is very tender.
- 5
Uncover and simmer for a further 10 minutes to reduce the sauce slightly.
- 6
Season to taste and serve with mashed potato or crusty bread.
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