Francesco Mazzei’s Welsh Lamb breast stew

  • Prep time 10 mins
  • Cook time 1 hrs 30 mins
  • Serves 4


  • 1kg PGI Welsh Lamb breast
  • 100g carrots, diced
  • 100g celery, diced
  • 100g onion, diced
  • 2 sprigs of rosemary
  • 2 bay leaves
  • 3 garlic cloves
  • 50g tomato paste
  • 30g honey
  • 40g ‘nduja
  • 100ml white wine
  • 20ml white wine vinegar
  • 1l vegetable or lamb stock
  • Salt and pepper
  • 30ml extra virgin olive oil


  1. In a wide enough saucepan, sweat the diced vegetables over a medium heat with some olive oil and the bay leaves.
  2. Meanwhile, dice the lamb breast and season with salt and pepper.
  3. Sear the lamb in a frying pan on a medium/high heat with some olive oil and the rosemary.
  4. Finely chop half of the garlic cloves and stir into the vegetables. Slightly crush the remaining garlic cloves and add to the lamb.
  5. Once the lamb has seared nicely, remove it from the pan and add it to the vegetables and fry for a couple of minutes.
  6. Pour in the white wine and let it reduce completely.
  7. Add the ‘nduja, tomato paste, vinegar, honey, and half of the stock. Let it simmer between 1 hour and 1 hour and a half, covered with a lid, adding more stock during cooking if it gets too dry.
  8. Check if the meat is tender and make sure the sauce is neither too runny nor too thick. Adjust with salt and pepper if needed.
  9. Serve with pumpkin mash and cavolo nero or alternatively buttery mashed potato.
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