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Ian Chatfield

01732 354733

01892 826271

info@ianchatfield.co.uk

Tonbridge
Mon-Sat 7.30-17:30
Sunday 10.00 - 16.00
01732 354733
Tunbridge Wells
Mon-Sat 9:00-17:30
Sunday Closed
01892 826271
info@ianchatfield.co.uk
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"Popped into Ian Chatfield butchers in Tonbridge yesterday! Lovely shop, friendly, well priced, quality meat & cheese"

Fl, TUNBRIDGE WELLS

"Sausages are great, their mince is the only one I trust. Could never go back to the supermarket. Great service too!"

RICHARD, TONBRIDGE

Minty Lamb Stew Recipe

Minty Lamb Stew – Serves 6 people

Served with crusty bread or on a bed of rice

Ingredients

  • 1kg minty lamb, diced
  • X2 carrots, thickly sliced
  • X1 white onion, cut in chunky pieces
  • X1 leek, sliced
  • 300g of frozen peas
  • New potatoes cut into ½
  • 700ml of lamb stock
  • X1 glass of white wine (large!)
  • X2 table spoons of plain flour
  • X2 table spoons of oil

Method

  1. Toss the minty lamb cubes in the flour.
  2. Heat the oil in a large pan to brown-off for 2 minutes, then transfer to one side.
  3. In the same pan, add all the veg to fry for a couple of minutes until they start to soften (but not the peas!).
  4. Pour over the lamb stock and wine, and then simmer for about 10 minutes until the veg are almost cooked.
  5. Tip the lamb into the pan with the peas, then turn down to simmer for about 40 minutes (or until tender).
  6. Add any seasoning, if needed (you may need to thicken with cornflower).

 

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