Simple Lamb Neck Stew

Lamb Neck Stew

This simple stew is so tasty and quick to prep - you can do what I did and make it in 2 bread-loaf size dishes, then keep one for a lunch or another meal 2-3 days later. Stew always tastes better the day after anyway!

Cooking time is approx. 2.5 hours, so I suggest prepping it quickly when the kids are happy in the afternoon. Pop it in the oven around 5pm and you don't have to touch it until dinner time! The smell in the house is gorgeous :-)

This recipe makes enough for 3-4 adults (or a family of 4)


  • 6-8 Lamb neck pieces
  • 6-8 Potatoes (peeled & sliced)
  • 4 large carrots (peeled & chopped)
  • 2 large onions (peeled & sliced thinly)
  • 4 cups beef or vegetable stock (you can use just boiling water if you wish)
  • Rosemary (dried is fine)
  • Salt & Pepper

Method: (Oven 200c)

  • Simply layer the ingredients starting with lamb neck pieces, season with rosemary salt & peper then onion slices, potatoes then carrots. Season on top layer and repeat until ingredients are all used up
  • End with pouring stock over the dish (not higher than 2/3 full)
  • Bake for approx 2.5 hours until the meat falls off the bone
  • Serve with steamed veg on the side or on rice if you wish 



  • Leftovers can be stored in the fridge for 2-3 days max.
  • Be sure to cover well when storing
  • This stew freezes well without the potatoes, so you could make 1 with potatoes & the other without, to freeze for the following week

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Claire x