Ingredients

Half a leg of grass-fed lamb (about 1.25kg)

1kg onion (about 4 large ones)

handful of thyme sprigs

300ml red wine

large handful parsley

 

Method

1. Prepare the lamb.

2. Heat oven to 160C/fan140C/gas 3.

3. Wipe the meat all over and season well.

4. Heat 3 tbsp of olive oil in a large heavy flameproof casserole, add the meat and fry all over on a fairly high heat for about 8 mins, turning until it is evenly browned.

5. Remove to a plate.

6. Thinly slice the onions. Add to the pan and fry for about 10 mins, until softened and tinged with brown.

7. Add a few of the thyme sprigs and cook for a further minute or so.

8. Season with salt and pepper.

9. Sit the lamb on top of the onions, then add the wine.

10. Cover tightly. Bake for 3 hrs.

11. You can make to this stage up to 2 days in advance, then reheat for 45 mins.

12. To finish off, strip the leaves from 2 thyme sprigs and chop them with the parsley. Scatter over before serving.

Ingredients

Bone-in grass-fed lamb Steaks (4)

Olive oil-1/8 cup

Salt-1 tsp

Pepper-1 tsp

Minced garlic-1 cloves

Chopped fresh rosemary-1 tsp

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Method

1. Place lamb steaks in a shallow bowl.

2. Sprinkle with olive oil, garlic, rosemary, salt and pepper. Ensure both the sides of the steak are coated and spiced. Rubbed in well.

3. Leave it undisturbed at room temperature until the steaks have absorbed flavours - 10 to 30min.

4. Meanwhile, heat a griddle or heavy based fry pan until it sizzles when a drop of oil is added.

5. Cook steaks on grill until it turns brown 4-5 min on each side for medium.  

6. Don't over crowd the cooking base.

7. Allow to rest in a warm place for 3 min before serving.

Ingredients

200g thick-sliced bacon, diced

2.5kg boneless lamb shoulder, cut into 2-inch pieces

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all-purpose flour

1/4 cup vegetable oil, or as needed

2 cloves garlic, finely chopped

1 large brown onion, finely chopped

4 cups stock

2 teaspoons sugar

4 cups chopped carrots (1-inch pieces)

2 large brown onions, finely sliced

1kg potatoes, peeled, quartered, and cut into 2cm pieces

1 teaspoon dried thyme

1 bay leaf

1/2 cup dry white wine

Chopped parsley, garnish

1 loaf soda bread, optional

 

Method

1. Gather ingredients.

2. In a large frying pan, sauté the bacon. Drain the fat and reserve both the bacon and the fat.

3. In a large mixing bowl, place the lamb, salt, pepper, and flour. Toss to coat meat evenly.

4. Without cleaning, reheat the frying pan you used to fry the bacon. In batches, brown the lamb in the reserved bacon fat. If you run out of fat, use some of the vegetable oil.

5. Transfer the browned meat to a 10-quart stovetop casserole, leaving about 1/4 cup of fat in the frying pan.

6. Add the garlic and the chopped onion to the pan and sauté until the onion begins to colour a little.

7. Cover and simmer for 1 1/2 hours, or until the lamb is tender.

8. Add the carrots, the sliced onions, potatoes, thyme, bay leaf, and wine to the pot and simmer, covered, for about 20 minutes, or until the vegetables are tender.

9. Taste test and add salt and pepper as needed.

10. Top with the parsley garnish before serving and accompany with soda bread.