Recipe: Lamb stew with cider

Rating: 4.8 stars based on 1065 reviews

Cider is often paired with pork or chicken, but it works a treat with lamb too. Serves four to six.


  • 2-3 tbsp sunflower, rapeseed or olive oil
  • 2 large onions, peeled, quartered and sliced
  • 2 carrots, peeled and thickly sliced
  • 2 celery stalks, thickly sliced
  • 1kg stewing lamb, such as neck, cut into large chunks
  • Salt and pepper
  • 300ml cider
  • 1 heaped tsp English mustard
  • 3-4 sprigs fresh rosemary
  • 3-4 sprigs fresh thyme
  • 3 bay leaves


  • Heat the oven to 130C/260F/gas mark ½.
  • Heat a tablespoon of oil in a large casserole dish over medium heat.
  • Add he onion, carrot and celery, and start them cooking. Once they are sizzling nicely, turn down the heat and let them sweat, stirring often, for a good 10 minutes.
  • Meanwhile, heat a tablespoon of oil in a large frying pan over medium-high heat.
  • Add third to half the lamb (depending on the size of your pan), season and cook, stirring from time to time, until well browned.
  • Transfer to the veg pot and repeat with the remaining lamb, adding a little more oil if need be.
  • With the now empty frying pan over a moderate heat, deglaze with the cider, scraping up the brown bits stuck to the base.
  • Add this to the casserole with the mustard and herbs, pour in enough water barely to cover the meat and veg, bring to a simmer and transfer to the oven
  • Cook until the meat is tender: about two hours, but start checking after an hour.
  • Season again to taste, then serve with creamy mash and lightly cooked greens
  • Apple sauce or some lightly fried slices of apple are a very nice addition on the side.


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