Julius Roberts’ slow cooked Welsh Lamb with a herby broth

  • Prep time 10 mins
  • Cook time 2 hrs 15 mins
  • Serves 5+


  • 1kg PGI Welsh Lamb neck fillet
  • 4 white onions, sliced
  • 5 carrots, peeled and chopped into rounds
  • 50g butter
  • 10 garlic cloves, roughly chopped
  • 6 bay leaves tied with a bunch of thyme
  • 6 anchovies
  • 2 glasses of red wine
  • 700ml chicken stock


  1. Season the lamb neck generously and fry in a hot pan with sunflower oil until brown and caramelised.
  2. When ready, remove the lamb and use the same pan to fry the onions with butter and a good pinch of salt. Add a splash of wine to deglaze the pan and scrape up all those lovely caramelised bits.
  3. Cook the onions until they begin to soften then add the anchovies, herbs and garlic.
  4. Fry for 5 minutes until the anchovies melt, then add the wine and reduce to about half.
  5. Finally nestle in the lamb and pour over the chicken stock, making sure not to drown the lamb. You want to just be able to see the fillets peeking through.
  6. Add the carrots and press them down into the broth, and again season generously with pepper and salt.
  7. Bring up to a gentle simmer, taste to check the seasoning one last time, then cover with baking parchment and a lid.
  8. Place in an oven at 175˚C / 155˚C fan / Gas 3 for 2 hours until the lamb is so tender you can pull it apart with a spoon.
  9. Serve with mustard mash and Swiss chard.
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