Lamb Neck Stew
Hannah Grover23 October 2026Ingredients
- 1 Scoop of Organised
- Optional add ins
- Whatever you need to use up in the fridge!
Method
Chop up the carrots lengthways, cut your onion in half and peel your garlic and ginger.
Add your chopped ingredients, garlic and ginger, rosemary sprigs and lamb neck fillets into your pot and cover with water so the lamb neck is just submerged. You can also add in any of your extra ingredients like a scoop of Organised, leeks, swede and celery here too.
Personally I love to use my pressure cooker to make this. I set the pressure high, turn on natural release and cook for 45 mins. You can however also make this on the stove for around 2/2.5 hours - you’ll just need to add your veggies in around the 1 hour mark instead.
When you’re down to the last 20 minutes, start boiling your cubed potatoes. I always cook these separately to avoid the starchy water.
Serve into your favourite soup bowl and enjoy!
The story
It's finally soup season or if you’re anything like me then soup season never really ends. Our ancestors made traditional stews all year round that utilised every part of the animal, using any cut of meat they could get their hands on. But nowadays the norm is to stick to what we know and automatically gravitate towards muscle meat that’s unbalanced in amino acids and quite frankly expensive.
I’ve taken a this classic Welsh Cawl recipe, and used up what we had in the fridge. Lamb neck, root veggies and herbs from the garden. This is an effortless way to get more gelatinous and collagenous meat in your diet and a super cosy meal on those chilly autumnal days.
Serves 2
Keep learning
See all recipes
Recipe
Recipe
Recipe
