A warming and substantial dish using wedder lamb (mutton) that will leave you satisfied on a cold evening.


4 steaks cut from the leg or neck or chops of older Scotch Lamb

1 tbsp vegetable oil

2 large onions, sliced, or 8 shallots

2 large carrots, thickly sliced

1 large turnip (Swede) cut into chunks

4 sticks celery, sliced into 2.5cm lengths

2 tbsp plain flour

1 litre (1 34 pts) good lamb or chicken stock

2 tbsp freshly chopped mixed herbs (i.e. rosemary, parsley or and thyme) or 2tsp dried

Salt and freshly ground black pepper


1. Heat the oil in a heavy based lidded saucepan. Fry the chops and shallots for 3-4 minutes just to seal the meat and lightly colour.

2. Add the carrots, turnip and celery. Cover and cook gently for 3-4 minutes.

3. Sprinkle on the flour and gradually stir in the stock and half the herbs. Season with a little salt and a generous grind of black pepper.

4. Bring to the boil, cover and reduce to a gentle simmer for 1-1 and a 1/2 hours or until the chops are tender. Adjust the seasoning and add the remaining herbs.

Delicious served on its own, with crusty bread or with mashed potato and green vegetables.