Total time
195 mins
Prep
15 mins
Cook
180 mins
Per head
£5.42
Difficulty
Hard
Tender lamb shoulder slow-braised in dark ale until it falls apart. Rich, warming and deeply flavourful, worth every minute.
Did you know?
Britain has been cooking lamb since Roman times, when sheep were kept primarily for wool and milk. Using beer in cooking dates back to medieval England, when ale was added to stews instead of water, which was often unsafe to drink.
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Ingredients
- 1 (medium, finely diced) onion
- 2 (medium, peeled and diced) carrot
- to taste salt
- to taste black pepper
- 500g, cut into chunks lamb shoulder
- 1 tbsp olive oil
- 3 cloves, minced garlic
- 1 bottle dark ale
- 1 bay leaves
- 1 bunch thyme
- 1 sprig rosemary
- 240ml lamb stock
- 1 tbsp tomato puree
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Slow Cooked Lamb in Beer
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