Herby lamb cobbler

Herby lamb cobbler

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 2 hrs 30 mins

Method

  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.
Try

Middle neck of lamb

This is available as chops or neck fillet. Neck has risen in popularity as it can be either fried, grilled, roasted or braised. It is sold in supermarkets, where two little fillets are packaged in a big box and sold at a premium. But from butchers, middle neck chops and neck fillets still make for a cheaper option than more prime cuts. Look for even-coloured meat with a layer of fat running through it.

Per serving

963 kcalories, protein 45.0g, carbohydrate 59.0g, fat 60.0 g, saturated fat 31.0g, fibre 5.0g, sugar 9.0g, salt 2.89 g

Recipe from Good Food magazine, March 2008.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 121-137

  • Binder photo Annie

    26 January 2012

    Annie commented on this recipe

    Very good but thought too much red wine so next time i will use less.The coblers were fab.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Moonlake

    28 January 2012

    Moonlake commented on this recipe

    This went down well :D I used lamb leg steaks though I could not eat the cobbler (diet) ate the rest, but the hubby went back for more and ate some of the spare ones I turned into herby scones.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Moonlake

    28 January 2012

    Moonlake rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Moonlake

    28 January 2012

    Moonlake rated this recipe

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Rowena

    29 January 2012

    Rowena rated and commented on this recipe

    3 stars

    We did generally enjoy this. I found that all the flavours worked well together and it made a nice hearty meal. I added a parsnip to the mix and a leek aswell. Because of the extra veg, I added some more wine aswell (the rest of the bottle!) I left it in the oven on a very low temp for about 4 hours and the meat was lovely and tender. The cobblers were, for my taste, a bit too doughy and dumplingy. Im not sure if they were supposed to be like this. Will probably make again with a few extra adjustments

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Bluesvrider

    02 February 2012

    Bluesvrider rated and commented on this recipe

    3 stars

    The lamb was really nice, however the cobbler was too doughy and seem to draw all the juice from the main part of the meal. Would I make this again? Well yes, but without the cobbler.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo mrsmedici

    14 March 2012

    mrsmedici commented on this recipe

    The cobbler recipe is wrong. It is like a scone and it will hardly rise at all. To get them the same as the recipe you will need your pastry to be about 2cm thick. Trust me, there is no way the ones in the photo were 5mm thick when they went in.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Maria Budgen

    14 April 2012

    Maria Budgen rated and commented on this recipe

    5 stars

    Very tasty recipe. Used lamb leg steaks which ended up v tender and increased meat a bit to serve 7, plus used 2 packs of bacon lardons rather than 200g of streaky. Gave the stew 1.5hrs in the oven in the morning, then reheated before dinner and then added the cobbler. Like others have said, they didn't rise as much as the pic, but loved the herby flavour and they tasted like dumplings. Will definitely make again as a hearty winter dish which was enjoyed by all.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Laura

    07 June 2012

    Laura rated and commented on this recipe

    5 stars

    Definitely do the cobblers with this as although they're not very healthy they do taste delicious with the stew although I would probably half the cobbler ingredients next time

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mary

    15 July 2012

    Mary rated and commented on this recipe

    5 stars

    Good meal for the whole family plenty to go around, ingredients was too much (filled 2 large pirex dishes), made cobbler for tomorrows tea, not bad to feed a family of 5. Will make again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Bethy

    17 September 2012

    Bethy rated and commented on this recipe

    5 stars

    This was a family winner! Nearly traded in the cobbler for our usual dumplings, but tried it out on a whim- best cobbler ever! Making it again next Sunday :)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bean_mother

    13 November 2012

    bean_mother rated and commented on this recipe

    4 stars

    Lived this. Have done it a couple of times now when we have guests. It looks impressive when it comes to the able and tastes great.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo King Baldie

    16 November 2012

    King Baldie commented on this recipe

    Very, very good recipe, cobblers didn't rise as much as the picture, but still a very tasty dish.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo King Baldie

    16 November 2012

    King Baldie rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Becky

    24 November 2012

    Becky rated and commented on this recipe

    5 stars

    Made this for friends last night. I think it is perhaps the most delicious stew I've ever made. I did it in the slow cooker finishing it off in the oven, and the lamb was just incredible. The sauce was rich and just the right viscosity. I was worried how the cobbles would turn out reading other peoples comments. I blitzed all the ingredients in the food processor and did my cobbles about 2cm thick and it looked just like the picture. I did cut them out but I think next time I would just divide the mix into about 6 or 7 balls and just shape them into a scone shape. OH said the cobbles were slightly dry and almost biscuity on the top but that could be our oven. Tasted great though.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo claireriches

    05 March 2013

    claireriches commented on this recipe

    I make a vegetarian version of this using Quorn chunks and it's delicious and takes less time to cook than the meat version.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jenkins

    24 March 2013

    jenkins commented on this recipe

    This was Delicious, i added pearl barley and swede and used a little less lamb, very comforting for a cold miserable night!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 2 hrs 30 mins

Ingredients

  • 1 tbsp sunflower oil
  • 200g smoked streaky bacon , preferably in one piece, skinned and cut into pieces
  • 900g lamb neck fillets, cut into large chunks
  • 350g baby onions , peeled
  • 5 carrot , cut into large chunks
  • 350g small button mushrooms
  • 3 tbsp plain flour
  • 3 bay leaves
  • small bunch thyme
  • 350ml red wine
  • 350ml lamb or beef stock
  • large splash Worcestershire sauce

FOR THE COBBLER TOPPING

  • 350g self-raising flour
  • 4 tbsp chopped mixed herbs , including thyme, rosemary and parsley
  • 200g chilled butter , grated
  • juice 1 lemon
  • 5 bay leaves
  • beaten egg , to glaze
Print this recipe
Add to your binder

Per serving

963 kcalories, protein 45.0g, carbohydrate 59.0g, fat 60.0 g, saturated fat 31.0g, fibre 5.0g, sugar 9.0g, salt 2.89 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close