Herby lamb cobbler

Prep: 40 mins Cook: 2 hrs, 30 mins


Serves 6
This warming cobbler is impossible to resist on a winter's day, but is so delicious you'll be cooking it up all year round

Nutrition and extra info

Nutrition: per serving

  • kcal963
  • fat60g
  • saturates31g
  • carbs59g
  • sugars9g
  • fibre5g
  • protein45g
  • salt2.89g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g smoked streaky bacon, preferably in one piece, skinned and cut into pieces
  • 900g lamb neck fillets, cut into large chunks



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 350g baby onion, peeled



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 carrots, cut into large chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 350g small button mushroom
  • 3 tbsp plain flour
  • 3 bay leaf
  • small bunch thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 350ml red wine
  • 350ml lamb or beef stock
  • large splash Worcestershire sauce

For the cobbler topping

  • 350g self-raising flour
  • 4 tbsp chopped mixed herb, including thyme, rosemary and parsley
  • 200g chilled butter, grated



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 bay leaf
  • beaten egg, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.

  2. After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 5mm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.

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Comments (128)

gugulethu's picture

Dawn Grabe, please let me know where you eventually found the neck fillets (maybe City Deep Meat Market if you are in Johannesburg). My family don't eat pork. Any suggestions on what to substitute for the smoked bacon? Would really love to make this dish this week. Please advise.

greatfood4us's picture

made this for yesterday for visitors tonight. Just made the cobbler fresh. Was wonderful will make again and a again I think. Rolled cobbler out the thickness told and they rose beautifully.

evenstar's picture

I made this for a small gathering of friends and family and it went down an absolute storm and was declared unanimously delicious!
It was easy to make and I will definitely be making it again!

lornadennis's picture

Lamb was delicious, will try next time with dumplings in slow cooker. Halfed the recipe as only 3 of us but not enough for husband and hungry son!

dawngrabe's picture

Lamb neck fillets are not easy to find off the shelf in south africa believe it or not, and when you're in a hurry and did not have time to order from the butcher, sliced neck or sliced shin does just as well

pennyclark's picture

This was a winner, especially if 2 4yr olds and a 3yr old loved it. I had a similiar problem with the cobblers that they didn't rise much, and I had alot of dough left over, so I will try to roll it thicker next time. I didn't use mushrooms as my husband is allergic, so I used celery instead.

haughtonla's picture

I made this in the slow cooker and finished it off in the oven when I added the cobbler. It was a great dish, easy to do and the meat was so tender. I will definately try it with beef next time.

karinaya's picture

This is an amaizing dish that was wolfed down by the whole family and I have the worlds fussiest kids :o) This dish is worth every second of the prep time its a delicious and filling taste sensation. Enjoy :o)

dizzyspaniel100's picture

A great recipe that's easy to cook and gives a great result! A great dish that will always result in clean plates!

kharyss's picture

Cobblers are basically savoury scones, so surely they should be thicker than 5mm when you roll them out? Even if it uses self-raising flour that's the same thickness as pastry so I can't see it rising that much.

littlemisshappy145's picture

^^^ Yes you should have left the lid off once you have placed the cobblers on top!

I made this and it was divine. Everyone loved it and i will definately make it again. The cobblers just added that extra something, and the lamb was very tender. A great recipe and tastes wonderful!

mnbvcxz's picture

My cobbler did not rise like the picture. It was cooked, not doughy but very still a thin biscuit not scone like as in the picture. Should I have left the lid off while cooking the cobbler? Should I have cut the circles thicker?

(Did taste fairly nice and flavourfull but a long time to cook, had to start making supper at 5.30pm )

doubletrouble's picture

i tried this last night very nice !!!

gem090383's picture

This was really tasty! I might do it nex time in my slow cooker and just do the topping when i get in from work, otherwise its quite a few hours that you have to wait for! The lamb was beautifully cooked! I will definetly be making this one again!

fkwool's picture

this is delicious - i added some rings of leeks as well, but rather than make the cobbler topping i added dumplings. I too used a slow cooker - but with dumplings no need to transfer to oven. It was delicious - definitely one to make again!!!

suehildersley's picture

Delicious! Put the casserole in my slow cooker on low all day came home to gorgeous aroma then made the cobbler and as my slow cooker dish goes into the oven transfered it for the last 30 mins. What a lovely meal at the end of the day. Would make it again when I have friends round as so little effort needed.

chhagger's picture

Delicious and easy, but my cobbles didn't rise. I think I rolled the mixture out too thinly.

janniew50's picture

neck of lamb fillets sold at most supermarkets ask at meat counter if not on display.Neck of lamb is a tender when cooked other cuts of lamb would make this dish too tough to eat.I have made this dish twice and it is wonderful,even my fussy teenage son ate it and wanted some more.A Lovely wholesome dish perfect for any occasion!

clcarlton's picture

Would really like to make this but I'm not sure I've be able to get lamb neck fillets. Is there any other part of the lamb that would work well with this.

teachuk1's picture

This was absolutely delicious and everyone wanted seconds. I have a large buffet lunch coming up and i will definately include this as one of the main dishes because of it's excellent taste and impressive look.


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