Lamb ragout with peas
- September 2018
- Serves 6
- Hands-on time 45 min, simmering time 2 hours
Angela Hartnett keeps fuss to a minimum with her easy slow-cooked lamb ragout. Just fry everything off in a pan before leaving to simmer for 2 hours until tender.
- Dairy-free recipes
- 17.9g (6.6g saturated)
- 12.9g (6.7g sugars)
Make the stew up to the end of step 2, cover and keep in the fridge for up to 2 days. Complete the recipe to serve. Or cool the stew completely, then freeze in sealed food bags for up to 3 months. Reheat until piping hot.
Scrag end is a cut of lamb, also from the neck, that’s a cheaper alternative to middle neck fillet. It’s less attractive and harder to find but just as tender when cooked.
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