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Lamb Neck Fillets Summer Stew

"The simple combination of tangy lemon juice, umami of the bone broth and succulent lamb fillets meant this recipe turned out to be an absolute winner. Add some organic jersey royals and fresh watercress to serve." Recipe from Borough Broth Co.

Lamb Neck Fillets Summer Stew

"The simple combination of tangy lemon juice, umami of the bone broth and succulent lamb fillets meant this recipe turned out to be an absolute winner. Add some organic jersey royals and fresh watercress to serve." Recipe from Borough Broth Co.

  • Serves: 4
  • Prepare: 20 Minutes
  • Cook: 45 Minutes
  • Difficulty: Easy

WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at Coombe Farm.

WHAT IS ORGANIC BONE & BROTH

We make use of every part of the carcass - right down to the bones. They are an amazing resource, packed full of vitamins, collagen and health-giving fats. Our broth is expertly made by the Borough Broth Co. using organic ingredients and their own special technique to extract the best flavour from British carcasses.

Ingredients

  • splash of fat, ideally beef tallow (if not a good rapeseed oil would work)
  • 3 cloves of garlic, minced
  • 330ml organic chicken bone broth
  • 2 lamb neck fillets, cut into approx 2cm cubes
  • 1 large/ 2 small lemons
  • 8 springs of thyme
  • 8 jersey royal potatoes
  • 1 bunch of watercress, to serve
  • pinch of salt (a good sea or pink salt ideally)
  • generous pinch of ground black pepper

Method

  1. Season the lamb with salt and pepper
  2. Heat the fat in a large saucepan on a medium-high heat, add the lamb and brown off the edges
  3. Turn the heat down slightly and add the garlic, bone broth, lemon juice and thyme. Cover and cook on a very low heat for 25 minutes
  4. Slice the potatoes in half then add to the pan. Cover and cook for a further 20 minutes
  5. Once ready to serve, add fresh watercress to the stew and stir in for the last couple of minutes so it's slightly wilted
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WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at Coombe Farm.

WHAT IS ORGANIC BONE & BROTH

We make use of every part of the carcass - right down to the bones. They are an amazing resource, packed full of vitamins, collagen and health-giving fats. Our broth is expertly made by the Borough Broth Co. using organic ingredients and their own special technique to extract the best flavour from British carcasses.

Frequently asked questions

  • A portion of grass-fed lamb has a slightly higher calorie content than grass- fed beef, but has more health promoting omega 3 fatty acids. Lamb also has less marbling of fat than beef and when you trim the fat around the edges after cooking, lamb is a lean cut of meat.

  • Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.

  • Organic lamb has been reared in an organic, high-welfare system and this is at the heart of what we do at Coombe Farm Organic. We believe that the meat produced by active, healthy animals is tangibly better than that which comes from intensive systems. Many lambs are grown quickly, fed on grain to 'finish' them at speed. We believe that it's better for animals to grow at the rate nature intended and lead active lives. This means that we don't slaughter our lambs until they're at least eight months old which means your organic lamb will have well-developed muscle with a natural, palatable covering of sweet fat.