As the colder months arrive, it’s the perfect moment to embrace cosy evenings at home and enjoy comforting, flavour-rich meals. Whether simmered slowly into a hearty stew or baked into a buttery, golden pie, Welsh Lamb lends remarkable depth and warmth to winter cooking, transforming everyday dishes into seasonal favourites. There’s no better excuse to revisit comforting classics — and what better ingredient to do it with than PGI Welsh Lamb, known for its rich taste and satisfying texture?
Raised in the unspoiled landscapes of Wales, where traditional farming practices are handed down through generations, Welsh Lamb is naturally tender, full of character and exceptional in quality. Its distinctive flavour makes it a standout choice for creating nourishing winter meals that bring comfort to the table and warmth to the season.
These Welsh Lamb recipes from Eat Welsh Lamb and Welsh Beef are designed to make the most of the cosy season. From a rustic lamb stew brimming with beans and herbs, to a nourishing vegetable and lamb broth and a showstopping lamb and rosemary pie, these dishes are guaranteed to thaw even the frostiest night.
Welsh Lamb and Rosemary Pie with Buttery Herb Pastry
- Prep Time: 35 mins
- Cook Time: 120 mins
- Serves: 5+
Ingredients
- 450g PGI Welsh Lamb, diced (boneless shoulder, boneless neck fillets or leg)
- 2 tbsp seasoned flour
- 2 tbsp oil
- 1 leek, washed and sliced
- 1 large onion, sliced
- 2 celery stalks, diced
- 400g small potatoes, halved
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp thyme, finely chopped
- 1 tbsp tomato purée
- 1 tbsp redcurrant jelly
- 200ml red wine
- 500ml stock
- For the pastry:
- 300g plain flour
- Seasoning
- 150g cold butter, cubed
- 1 egg, beaten
- Approx. 2 tbsp cold water
- 1 tbsp rosemary and thyme, roughly chopped
- 1 egg, beaten (for glazing)
Method
- Coat the lamb in the seasoned flour.
- Heat half of the oil in a large pan or flameproof casserole dish and fry the lamb until nicely browned and remove the lamb from the pan.
- Use the remaining oil and add the leek, onion and celery and fry for a few minutes until lightly coloured and return the lamb to the pan.
- Add the wine and stir for 2 minutes.
- Add the remaining ingredients: potatoes, herbs, stock, and redcurrant jelly. Bring to the boil and place a lid on the pan and simmer for approximately 1 hour 30 minutes until the lamb is tender. (If you’ve used diced leg steaks, then cook for 1 hour). Thicken if required.
- While the filling is cooking, make a start on the pastry by firstly placing the flour in a bowl (or in a food processor), and x add seasoning. Add the butter and pulse or rub in with your hands until it resembles fine breadcrumbs. Add the chopped herbs.
- Gradually add the beaten egg and enough water to bring the pastry into a soft dough.
- Chill in the fridge until required.
- When the filling is ready, remove the lid and allow to cool slightly before spooning the mixture into your pie dish.
- Roll out the pastry, brush the edge of the dish with beaten egg or water and cut thin strips (5cm wide) of the pastry and use to place around the edge of the pie dish. Brush with egg and then gently place the rolled pastry over the pie top.
- Cut off any pastry hanging over the edge. Press to seal and then crimp. Use any remaining pastry to decorate the pie top.
- Brush with the beaten egg, then place in the oven and cook for approximately 30 minutes until golden and the filling is piping hot.
- Serve with additional vegetables.
Welsh Lamb and Butter Bean Stew
- Prep time: 20 mins
- Cook time: 60 mins
- Serves: 4
Ingredients
- 2 boneless PGI Welsh Lamb neck fillets or 2 leg steaks, cut into chunks
- 1 tbsp oil
- 1 onion, chopped
- 2 sticks celery, finely chopped
- 2 carrots, sliced
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- Seasoning
- Sprigs of thyme and rosemary
- 450ml lamb or veg stock
- 150g bag baby spinach, shredded kale or cavolo nero
- 400g tin butter beans, drained and rinsed
- Thyme leaves or mint to garnish
Method
- Heat the oil in a pan and fry the lamb for a few minutes until browned.
- Add the onion, celery, carrot and garlic and fry for a few minutes, stirring gently until the veg has softened.
- Add the purée, herbs and seasoning then add the stock, bring to the boil and then simmer for approximately 1 hour until the lamb is tender (45 minutes if using leg steaks).
- Add the butter beans and the greens and allow to cook for a further 5 minutes.
- Serve scattered with herbs and crusty bread.
Welsh Lamb and Vegetable Broth
- Prep time: 25 mins
- Cook time: 50 mins
- Serves: 5+
Ingredients
- 400g PGI Welsh Lamb neck fillet, cut into small cubes
- Salt and pepper
- 1 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh mint, roughly chopped
- 1 tbsp olive oil
- 600ml vegetable stock
- 12 new potatoes, scrubbed and halved
- 2 garlic cloves, squashed and peeled
- 3 carrots, peeled and cut into julienne shapes
- 75g green beans, cut into thirds
- 100g frozen broad or soya beans
- 2 tbsp fresh mint, roughly chopped
- 2 tbsp pesto
Method
- Heat the olive oil in a large pan, add the lamb cubes and brown them off. Add the vegetable stock, the new potatoes, garlic, and carrots.
- Simmer for 30-40 minutes and then add the green beans, broad beans and fresh mint. Submerge the mint and cook for about 10 minutes, until the green beans are tender.
- Serve in bowls scattered with a small spoonful of green pesto on top and extra fresh mint leaves and large chunks of granary bread.