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Lamb braised with dill and white wine

  • 2 tbsp oil or dripping
  • 1.25 kg RSPCA Assured labelled scrag end of lamb
  • 2 onions peel and slicked
  • 2 carrots peeled and sliced
  • 1 tbsp flour
  • 150ml white wine
  • 300ml beef stock
  • 1 tbsp tomato puree
  • 1 tbsp Demerara sugar
  • Salt and Fairtrade pepper
  • 1 - 1 1/2 tsp dried dill
  • Mashed potatoes to serve

This is a hearty, wintery dish. It may take a while to cook but it's definitely worth the wait. 

  • Pre-heat oven to 180°C / 350°F / Gas Mark 4.
  • Heat the oil in a large pan and fry the pieces of lamb until well browned, then place in a large casserole.
  • Fry the onions and carrots in the same fat for 2 minutes, then stir in the flour and cook for 1 minute.
  • Gradually add the wine and stock and bring to the boil, stirring frequently.
  • Add the tomato purée, sugar, plenty of salt and pepper and the dill and pour into the casserole.  Mix well with the lamb and level the top.
  • Cook in a pre-heated oven for 90–120 minutes or until the lamb is tender.
  • Serve with mashed potatoes.
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